Butternut Squash Bread PuddingFrom dond 8 years ago
- 2 medium butternut squash (about 1½ lbs each) halved lengthwise, seeded, and peeled shopping list
- 2 Tbsp unsalted butter, melted shopping list
- 2 Tbsp extra-virgin olive oil shopping list
- salt shopping list
- Pinch of freshly grated nutmeg shopping list
- Pinch of cinnamon shopping list
- 2 Tbsp pure maple syrup shopping list
- 3 cups half-and-half or cream shopping list
- 6 large eggs, beaten shopping list
- ½ cup freshly grated parmigiano-Reggiano shopping list
- Freshly ground pepper shopping list
- 1½ baguettes, crusts trimmed, and bread cut into ½ inch cubes (8 cups) shopping list
How to make it
- Preheat oven to 400° F.
- Butter shallow, 3-quart baking dish, or 10 small ramekins.
- Thinly slice the bulbous parts of the squash into crescents and arrange them in a single layer on a rimmed baking sheet.
- Cut the necks of the squash into ½ inch cubes and spread them on another baking sheet.
- In a small bowl, combine the butter and olive oil.
- Lightly brush the squash crescents with the butter mixture and season with salt.
- Drizzle the remaining mixture over the diced squash and sprinkle with salt, nutmeg, and cinnamon.
- Roast the squash for about 10 minutes, turning once, until the pieces are softened and lightly browned in spots.
- Drizzle with maple syrup and roast for 5 minutes longer. Let cool.
- In a bowl, whisk the half-and-half with the eggs, grated cheese, and a pinch of salt and pepper.
- Add the bread and squash cubes. Toss gently.
- Spoon the mixture into the prepared baking dish or ramekins and arrange the squash crescents on top.
- Bake for 1 hour, until the top(s) are golden in spots and the center(s) are firm.
- Let cool 15 minutes before serving.
- Can be refrigerated overnight and reheated at 350°.
The Cookdond Rockville, MD
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