Fall Squash and Leek Bread Pudding
A savory bread pudding featuring tender butternut squash and leeks layered with toasted brioche and rich cheese. This comforting dish combines creamy custard with seasonal vegetables for an elegant fall side dish or main course.
Ingredients
- •4 tablespoons unsalted butter, plus more for pan
- •12 cups brioche
- •1 small butternut squash
- •2 large leeks
- •1 teaspoon thyme leaves
- •2 teaspoons kosher salt
- •4 large eggs
- •3 cups heavy cream
- •3 cups whole milk
- •1 teaspoon sugar
- •1½ cups grated cheese
- •1 serving Crème fraîche and fennel fronds
Cooking Instructions
- 1.
Preheat oven to 350°F. 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.
30 min
- 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.
12 min
- 3.
Whisk eggs, cream, milk, sugar, 2 tsp. salt, and a pinch of cayenne in a large bowl to combine.
5 min
- 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.
15 min
- 5.
Scatter remaining 1/2 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.
75 min
