Serves
Makes 8 servings
Ingredients
- 1 medium (1 pound) butternut squash, peeled, seeded, and cut into 1-inch dice
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper to taste
- 1 pound rustic sourdough bread, crusts removed, bread cut into 1-inch cubes
- 3 tablespoons unsalted butter, plus more for greasing baking dish
- 3 large eggs
- 1 ½ cups whole milk
- 1 ½ cups heavy whipping cream
- ⅛ teaspoon freshly ground nutmeg
- 1 leek, white and light green parts only, halved lengthwise then cut crosswise into ¼-inch slices, and rinsed well
- 3 cups baby spinach
- 1 cup shredded gruyere cheese
- ½ cup grated Parmesan cheese, divided
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Procedure
Bread pudding is a great way to use leftover bread that is a day or two past its prime. Store any extra bread in the freezer until you have enough for the recipe; defrost before using.
Preheat oven to 400° F. Add squash to a large bowl and toss with olive oil. Season with salt and pepper. Spread the squash in an even layer on baking sheet. Transfer to the oven and roast until golden brown and tender, about 20 minutes; set aside.
Add bread cubes to a large bowl and set aside. Butter a 2-quart baking dish. To a medium bowl, add eggs, milk, cream, and nutmeg; whisk to combine. Generously season with salt and pepper. Pour the custard over the bread cubes, stir to combine, and set aside unless the custard is absorbed, about 15 minutes.
To a medium skillet set over medium heat, add butter. When butter melts, add leeks and cook, stirring occasionally, until softened, about 4 minutes. Add the spinach and stir until wilted, 1 minute more. Transfer the mixture to the bowl with the bread, add the roasted squash, gruyere cheese, and ¼ cup of the Parmesan; stir well.
Spoon the pudding into the prepared baking dish; top the pudding with remaining ¼ cup Parmesan cheese and bake until set and golden brown, about 40 minutes. Remove from the oven and serve hot.
