Name: Butternut Squash and Leek Bread Pudding
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)

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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 notes