Name: Butternut Squash and Leek Bread Pudding
Yield: 8 servings
Ingredients: 4 tablespoons unsalted butter, plus more for pan; 12 cups (1" pieces) brioche (from about 2 loaves); 1 small butternut squash (about 1 1/2 lb.), peeled, seeds removed, cut into 1/2" pieces; 2 large leeks, white and pale green parts only, halved lengthwise, cut into 1/2" 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; 1 1/2 cups coarsely grated Emmenthal cheese, Comté, and/or aged Gouda, divided; Crème fraîche and fennel fronds (for serving)

Fall squash and leek stuffing in a white oval serving dish.

Fall Squash and Leek Bread PuddingPhoto by Laura Murray, Food Styling by Judy Mancini

You can simplify this side dish by using just one cheese, but the blend of all three will earn it (and you!) celebrity status.

Recipe information

Yield
8 servings

Ingredients

4 tablespoons unsalted butter, plus more for pan

12 cups (1" pieces) brioche (from about 2 loaves)

1 small butternut squash (about 1 1/2 lb.), peeled, seeds removed, cut into 1/2" pieces

2 large leeks, white and pale green parts only, halved lengthwise, cut into 1/2" 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

1 1/2 cups coarsely grated Emmenthal cheese, Comté, and/or aged Gouda, divided

Crème fraîche and fennel fronds (for serving)

Preparation

Step 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.
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 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.

TagsStuffing Butternut Squash Squash Vegetable Leek Root Vegetable Side Dinner Lunch Vegetarian Nut Free Oven Bake Thanksgiving Fall Bon Appétit

Recipe notes

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