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Recipes
November 2017

Butternut Squash and Leek Bread Pudding

By Quality Eats, NYC

5.0

(2)

Image may contain Food Pasta Plant Dish and Meal
Photo by Laura Murray, food styling by Judy Mancini

You can simplify this side dish recipe by using just one cheese, but the blend of all three will earn it (and you!) celebrity status. This recipe was reader-requested from Quality Eats in NYC.

Recipe information

  • Yield

    8 servings

Ingredients

4

tablespoons unsalted butter, plus more for pan

12

cups 1-inch pieces brioche (from about 2 loaves)

1

small butternut squash (about 1½ pounds), peeled, seeds removed, cut into ½-inch pieces

2

large leeks, white and pale green parts only, halved lengthwise, cut into ½-inch pieces

1

teaspoon thyme leaves

2

teaspoons kosher salt, plus more

4

large eggs

3

cups heavy cream

3

cups whole milk

1

teaspoon sugar

1½

cups coarsely grated Emmenthal cheese, Comté, and/or aged Gouda, divided

Crème fraîche and fennel fronds (for serving)

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°. Butter a 13x9" glass or ceramic baking dish; set aside. Spread out brioche on a large rimmed baking sheet and bake, tossing halfway through, until golden brown and crisp, 25–30 minutes. Let cool, then transfer to a large bowl.

    Step 2

    Heat remaining 4 Tbsp. butter in a large skillet over medium. Cook squash, leeks, and thyme, stirring occasionally until squash is tender, 10–12 minutes. Mix in a pinch of cayenne; season with salt. Transfer to bowl with brioche.

    Step 3

    Whisk eggs, cream, milk, sugar, 2 tsp. salt, and a pinch of cayenne in a large bowl to combine.

    Step 4

    Add 1 cup cheese to bowl with brioche and toss to evenly distribute. Transfer to prepared baking dish and pour 5 cups egg mixture over; gently press bread into liquid to coat. Pour remaining egg mixture over and let sit 15 minutes.

    Step 5

    Scatter remaining ½ cup cheese over bread pudding and bake until puffed and custard is set in the center, 60–75 minutes. Let cool at least 10 minutes before serving.

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