Butternut Squash Bread Pudding with Leeks & Parmesan
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
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
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.