BUTTERNUT SQUASH BREAD PUDDING WITH LEEKS & PARMESAN

 

  • Cooking Time: 45
  • Servings: 10–12
  • Preparation Time: 60

Ingredients

  • 3 cups butternut squash, diced ½” cube
  • Canola cooking spray
  • ¼ tsp salt
  • 1 tbsp maple syrup
  • 4 oz butter
  • 3 leeks, washed well and chopped—white and light green parts only
  • 3 garlic cloves, minced
  • 6 eggs
  • 2 cups heavy cream
  • 1 cup milk
  • 3 cups bread cubes, brioche crust—trimmed and stale
  • 1 cup Gruyère, shredded
  • 1 cup Parmesan cheese or Grana Padano, shredded

Directions

  • Spray cookie sheet and squash with cooking spray and ¼ teaspoon of salt, roast for 15 minutes.
  • Drizzle maple syrup on squash and continue to roast for 5 minutes more.
  • Take out of oven to cool.
  • Melt butter in sauté pan over medium heat.
  • Add leeks, salt & pepper to taste and garlic, cover pan and cook the leeks at a lower heat (about 10 minutes).
  • In large bowl beat 6 eggs, add cream, milk, leek mixture, squash and bread and ½ of the cheese.
  • Let mixture sit for 10 minutes, spray 9" x 12" glass baking dish and pour in ingredients.
  • Top with remaining cheese.
  • Bake 45 minutes or until bubbling and golden brown.

Notes

Author Credit: Christine Trapaga

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