Sweet and Savory Bread Pudding
Why should stuffing be only a once- or twice-a-year treat? A savory bread pudding has all the comfort food flavors of stuffing with no need for the bird. This one is especially delicious, packed with homey winter vegetables and a hint of sweetness and spice. Serve it at your holiday feast or with any meal you want to make a touch more festive.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Place an oven rack in the center of the oven and preheat the oven to 375°F. Grease a 9 x 13-inch glass baking dish. Set aside.
Step 2
In a large skillet, heat the olive oil over medium-high heat. Add the butternut squash and parsnips. Season with salt and pepper. Cook, stirring occasionally, for 8 minutes, or until slightly softened. Set aside to cool.
Step 3
Put the bread in a large bowl. In another large bowl, combine the heavy cream, eggs, and brandy. Whisk in 2 teaspoons salt, 1 teaspoon pepper, the vegetable oil, brown sugar, cinnamon, and thyme until smooth. Pour the cream mixture over the bread. Add the cooled vegetables and toss until the bread and vegetables are coated. Spoon the mixture into the prepared baking dish.
Step 4
Bake for 40 to 45 minutes, until the bread pudding is puffed and golden (cover the pan with foil if the top becomes too brown during baking).
