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Bread Pudding

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Serves 15 | Prep Time | Cook Time

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Ingredients You'll Need

3 cups butternut squash, diced ½” cube
Canola cooking spray
¼ teaspoon salt
1 tablespoon maple syrup
4 ounces 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
Grano Padano, shredded


Arrange bread cubes and raisins in buttered 1 ½ quart or casserole dish and drizzle with butter.

Combine eggs, cinnamon, nutmeg and salt, beat slightly.

Dissolve sugar in half and half and add to eggs in fine stream, stirring constantly. Stir in vanilla.

Pour over bread cubes and bake in moderate oven at 350° F for 55 to 60 minutes, or until a silver knife inserted into center comes out clean.

Serve slightly warm or chilled, plain or with sweetened whipped cream.

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