Traditional recipes

Butternut Squash and Cheddar Bread Pudding

Butternut Squash and Cheddar Bread Pudding

A delicious savory bread pudding that rivals the big roasted bird.

Ingredients

  • 2 pounds peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups)
  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoons coarse kosher salt plus additional for sprinkling
  • 6 tablespoons dry white wine
  • 1 1/2 teaspoons Dijon mustard
  • 1 day-old baguette (do not remove crust), torn into 1-inch pieces (about 10 cups)
  • 1 cup chopped shallots (about 4 large)
  • 2 bunches Tuscan kale (about 1 pound), ribs removed, kale coarsely chopped
  • 8 ounces extra-sharp cheddar cheese, coarsely grated

Recipe Preparation

  • Preheat oven to 400°F. Toss squash with 1 tablespoon oil on rimmed baking sheet. Sprinkle with coarse salt; bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes.

  • Whisk eggs in large bowl. Add half and half, wine, mustard, and 1 1/2 teaspoons coarse salt; whisk to blend. Add baguette pieces; fold gently into egg mixture. Let soak 30 minutes, stirring occasionally.

  • Meanwhile, heat 2 tablespoons oil in large pot over medium-high heat. Add shallots and sauté until soft, stirring frequently, about 5 minutes. Add kale; cover and cook 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes (kale will be a bit crunchy).

  • Reduce oven temperature to 350°F. Generously butter 13x9x2-inch baking dish. Using slotted spoon, transfer half of bread from egg mixture to prepared baking dish, arranging to cover most of dish. Spoon half of kale over bread. Spoon half of squash over bread and kale; sprinkle with half of cheese. Repeat with remaining bread, kale, squash, and cheese. Pour remaining egg mixture over bread pudding.

  • Cover bread pudding with foil. Bake 20 minutes. Remove foil; bake uncovered until custard is set and bread feels springy to touch, about 20 minutes longer.

  • Preheat broiler; broil pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes and serve.

Recipe by Molly Wizenberg,

Nutritional Content

One serving contains the following: Calories (kcal) 526.9 %Calories from Fat 49.4 Fat (g) 28.9 Saturated Fat (g) 12.7 Cholesterol (mg) 239.6 Carbohydrates (g) 47.8 Dietary Fiber (g) 4.5 Total Sugars (g) 5.6 Net Carbs (g) 43.4 Protein (g) 21.0Reviews Section

Abundance Hill in Central Pennsylvania

Preheat oven to 400°F. Toss squash with 1 ½ tablespoons oil on 2 rimmed baking sheets Sprinkle generously with coarse salt bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes.

Whisk eggs in large bowl. Add half and half, wine, thyme, mustard, hot sauce and 2 teaspoons coarse salt whisk to blend. Add baguette pieces fold gently into egg mixture. Let soak 30 minutes, stirring occasionally.

Meanwhile, heat 2 tablespoons oil in large pot over medium-high heat. Add shallots and sauté until soft, stirring frequently, about 5 minutes. Add kale and ½ teaspoon of salt cover and cook 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes (kale will be a bit crunchy).

Reduce oven temperature to 350°F.

Generously butter 15x10x2-inch baking dish. If you don’t have one that large, use a 9x12 and an 8x8. Using slotted spoon, transfer half of bread from egg mixture to prepared baking dish[es], arranging to cover most of dish. Spoon half of kale over bread. Spoon half of squash over bread and kale sprinkle with half of cheese. Repeat with remaining bread, kale, squash, and cheese. Pour remaining egg mixture from bowl over bread pudding. Cover bread pudding with foil. Can sit on counter for up to 3 hours.

An hour prior to serving, bake bread pudding covered for 20 minutes. Remove foil bake uncovered until custard is set and bread feels springy to touch, about 30 minutes longer. Set oven to broil. Broil for 2 minutes until top is lightly browned.


Butternut Squash and Cheddar Bread Pudding - Recipes

I realize I'm sort of repeating myself here, but it couldn't be helped. Butternut squash and greens are just meant to be together. The bitter greens balance the sweet squash, and I've been getting, well let's just say, a steady supply of butternut squashes from my CSA this fall. So, once again, I have for you a savory dish with that perfect pairing. I was hoping to find a dish using butternut squash that would be good for brunch, and I found just the right thing on Epicurious. This first appeared in last November's Bon Appetit in Molly Wizenberg's story about creating a vegetarian main course for Thanksgiving. It's a rich and hearty, savory bread pudding with roasted squash, sauteed greens, lots of cheddar cheese, and a custard accented with dijon mustard and white wine. It would have been very fitting on the Thanksgiving table, but it was just as nice for brunch the weekend before.

First, the squash was peeled, seeded, cubed, and roasted. I actually roasted the squash the day before and stored it in the refrigerator. Then, a baguette was cubed and soaked with the custard mixture of eggs, whole milk, white wine, dijon mustard, and salt and pepper. The recipe calls for half and half, but I lightened it up just a bit by using whole milk instead. As the bread sat to soak, fresh greens that had been coarsely chopped were sauteed with minced shallots. Kale was the recommended type of greens here, but I used the broccoli greens I had just received from my CSA. Everything was layered in a baking dish, starting with half of the bread mixture, then half of the kale, and half of the roasted squash. That was topped with shredded cheddar cheese, and the layers were repeated. The assembled bread pudding was covered with parchment and foil, and it baked for about 20 minutes. The foil and parchment were removed, and it baked an additional 20 minutes.

Bread puddings are so versatile, and they make fantastic one-dish meals for brunch. This one was delightfully full of vegetables, and I've already gone on about how much I enjoy squash with greens. The melted cheese in the center and the browned cheese on top just made it even better. Now, I need to decide how to use the four more butternut squashes that are sitting in my kitchen this week.


Recipes

Instructions
Preheat oven to 350°F. Use convection bake if you have it. Coat 9-by-13-inch baking dish with cooking spray.

1. Place baguette pieces onto a sheet pan lined with silpat, spray liberally with cooking spray, and bake for 15 minutes until toasty and golden brown. Set aside.

2. In large sauté pan, add olive and butter over medium heat. Once butter is melted, add leeks and sauté for approximately 5 minutes.

3. Add garlic, butternut squash, thyme, cayenne, salt, and pepper. Sauté for an additional 5 minutes until leeks start to turn golden and squash begins to soften. Remove from heat and place in large mixing bowl.

4. Add beans, bread, and 5 ounces of cheese to veggie mixture, stir to combine.

5. Pour filling into prepared dish.

6. In a medium bowl or large liquid measuring cup, whisk together all sauce ingredients.

7. Pour sauce over bread pudding. It should all fit but if it doesn’t, just let the pudding set for 10 minutes. Once some of the bread absorbs liquid, you will be able to pour the rest in. If all the liquid fits from the get go, perfect, just let the pudding set for 10 minutes before popping in the oven.

8. Bake pudding for 30 minutes. Then remove from oven and sprinkle remaining cheese over top. Place back in oven, rotating pan 180°, and bake another 30 minutes. Pudding is done when cheese is bubbling on top and starting to turn golden brown.


BUTTERNUT SQUASH BREAD PUDDING

Food & Wine Annual Cookbook 2008
Food & Wine Magazine
This savory bread pudding, loaded with sweet butternut squash, is based on a recipe that meat master Bruce Aidells's wife, Nancy Oakes, created at her San Francisco restaurant, Boulevard. Aidells bakes the pudding in individual ramekins, which makes for a very elegant presentation.
Active: 40 min
Total: 2 hr 15 min
10 Servings

Ingredients
• 2 medium butternut squash (about 1½ pounds each)—halved lengthwise, seeded and peeled
• 2 tablespoons unsalted butter, melted
• 2 tablespoons extra-virgin olive oil
• Salt
• Pinch of freshly grated nutmeg
• Pinch of cinnamon
• 2 tablespoons pure maple syrup
• 3 cups half-and-half
• 6 large eggs, beaten
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• Freshly ground pepper
• 1½ baguettes, crusts trimmed and bread cut into 1/2-inch cubes (8 cups)

Directions
1.
Preheat the oven to 400°F. Butter a shallow 3-quart baking dish. Thinly slice the bulbous parts of the squash into crescents and arrange them in a single layer on a rimmed baking sheet. Cut the necks of the squash into 1/2-inch cubes and spread them on another baking sheet.

2. In a small bowl, combine the butter and olive oil. Lightly brush the squash crescents with the butter mixture and season with salt. Drizzle the remaining butter over the diced squash and sprinkle with salt, nutmeg and cinnamon. Roast the squash for about 10 minutes, turning once, until softened and lightly browned in spots. Drizzle with the maple syrup and roast for about 5 minutes longer. Let cool.

3. In a bowl, whisk the half-and-half with the eggs, grated cheese and a pinch each of salt and pepper. Add the bread and squash cubes: toss gently. Spoon the mixture into the prepared baking dish and arrange the squash crescents on top. Bake the bread pudding for 1 hour, until the top is golden in spots and the center is firm. Let cool for 15 minutes before serving.
— Bruce Aidells

Make Ahead: The bread pudding can be refrigerated overnight. Rewarm at 350°F.


Recipes

Instructions
Preheat oven to 350°F. Use convection bake if you have it. Coat 9-by-13-inch baking dish with cooking spray.

1. Place baguette pieces onto a sheet pan lined with silpat, spray liberally with cooking spray, and bake for 15 minutes until toasty and golden brown. Set aside.

2. In large sauté pan, add olive and butter over medium heat. Once butter is melted, add leeks and sauté for approximately 5 minutes.

3. Add garlic, butternut squash, thyme, cayenne, salt, and pepper. Sauté for an additional 5 minutes until leeks start to turn golden and squash begins to soften. Remove from heat and place in large mixing bowl.

4. Add beans, bread, and 5 ounces of cheese to veggie mixture, stir to combine.

5. Pour filling into prepared dish.

6. In a medium bowl or large liquid measuring cup, whisk together all sauce ingredients.

7. Pour sauce over bread pudding. It should all fit but if it doesn’t, just let the pudding set for 10 minutes. Once some of the bread absorbs liquid, you will be able to pour the rest in. If all the liquid fits from the get go, perfect, just let the pudding set for 10 minutes before popping in the oven.

8. Bake pudding for 30 minutes. Then remove from oven and sprinkle remaining cheese over top. Place back in oven, rotating pan 180°, and bake another 30 minutes. Pudding is done when cheese is bubbling on top and starting to turn golden brown.


The Kitchy Kitchen

Thanksgiving is all about comfort food. It’s food that comes from tradition or creates new ones, food that’s familiar and cozy like a favorite pair of slippers. It’s about friendship and family, shared across the table. This is why I’m so excited to be partnering with ALDI to share one of my favorite Thanksgiving recipes and bring it to Adrianna’s Friendsgiving event on Wednesday! So, here it is, Butternut Squash Savory Bread pudding – my twist on stuffing.

My mom makes a beautiful stuffing every year, but I find myself doing the same thing every time it’s my turn at the buffet line – stealing stuffing from the top crust. RUDE! I can’t help it! I’m just not a big fan of the mushy texture stuffing can get. So for this year, I switched the classic recipe to more of a bread pudding. The eggs and milk create a silky texture – never mushy- and the bread gets insanely crispy on top with the help of melted gruyere. I added brown butter, sage, caramelized onions, and butternut squash because let’s be honest, that combination is always delicious. The best part is that all of the ingredients are easily found at ALDI, which means high quality ingredients at a price point that wont break the bank. I was so excited to see that they carried Specially Selected Gruyere – perfect for this recipe! But one of my favorite things about this recipe is how versatile it is. You could do a walnut mushroom version, sausage and peppers, honestly, whatever strikes your appetite. Happy Eating!

To help bring more food to more people this holiday, ALDI is teaming up with Venmo and Feeding America ® to encourage people to add a new tradition of giving to their Friendsgiving celebrations with help from the very first, custom-designed Friendsgiving Turkey Hand emoji. Every time the Turkey Hand is shared on Venmo this November, ALDI will donate 10 meals to Feeding America to help people in need, up to one million meals. Learn more about the ALDI meal donations to Feeding America here.

BUTTERNUT SQUASH SAVORY BREAD PUDDING

Prep Time: 45 minutes, Cook Time: 35 minutes, Serves: 12

INGREDIENTS (CARAMELIZED ONION)

1 tablespoon Countryside Creamery unsalted butter, plus more for greasing baking dish

1 large onion, thinly sliced

1 1/2 cups Chef’s Cupboard Turkey Stock

INGREDIENTS (BREAD PUDDING)

2 ounces Countryside Creamery unsalted butter

6 SimplyNature Organic Cage Free large eggs

2 1/2 cups Countryside Creamery half and half

1 1/2 tablespoons Burman’s Dijon mustard

1 teaspoon Stonemill freshly ground black pepper

1 Specially Selected Italian bread loaf, cut into 1-inch cubes (about 6 cups)

3 cups cubed and roasted butternut squash

6 ounces grated Specially Selected Gruyere

DIRECTIONS

For the Caramelized Onions: In a large skillet, melt butter over medium heat, then add onions, and salt. Cook, stirring every few minutes, until onions have softened, about 30 minutes. Add turkey stock and cook until liquid has cooked down by half, about 3 minutes. Remove from heat and set aside.

Combine the butter and sage, and cook over medium heat until butter is browned, pour into a glass bowl (so it stops cooking), set aside.

In a large bowl, whisk together eggs, half and half or milk, mustard, brown butter sage, caramelized onions, 1/2 teaspoon salt, and pepper. Add dried bread and let soak in custard for at least 15 minutes and up to 30 minutes. Fold in the butternut squash and half of the cheese.

Butter a 12-inch cast iron skillet or a 9- by 13-inch baking dish and pour the bread mixture into the pan, top with remaining cheese, and then bake until bread is crisp and custard is just set, about 35 minutes. Serve hot or at room temperature.


Savory Butternut Squash Bread Pudding

Whether as a Thanksgiving side or a way to use up all that leftover butternut squash, this dish is easy to make and packed with flavor.

Ingredients

  • ½ pounds Butternut Squash, Peeled And Diced
  • 2 Tablespoons Olive Oil, Divided
  • 1 whole Small Onion Peeled And Diced
  • Salt And Pepper, to taste
  • 2 whole Eggs
  • 1 cup Milk
  • 3 slices Bread, Cut Into 1" Pieces
  • 2 ounces, weight Grated Gruyere Cheese
  • 1 teaspoon Chopped Fresh Sage

Preparation

Toss the squash in 1 tablespoon of oil, place on a roasting pan lined with parchment paper, and roast in the oven for 30 minutes. Remove when done and lower oven temperature to 350ºF.

While the squash is roasting, add the remaining tablespoon of oil to a large pan and saute the onion for about 15 minutes or until lightly caramelized. Add the cooked squash and season with salt and pepper.

In a large bowl, whisk together the eggs and milk and add the bread cubes. Stir in the onion and squash mixture along with the cheese and sage.

Pour mixture into a baking dish (mine is 8″) and bake for approximately 45 minutes or until the bread is a light golden brown. Makes 2 lunch servings or 4 dinner sides.


Cooking, Drinking and Swearing with Meghan

This is not the dish I set out to make. What I wanted to make was Molly Wizenberg's Butternut Squash and Cheddar Bread Pudding from the November 09 issue of Bon Appetit. I had already made her version once for a pot-luck. It was a super hit at the party and was also delicious when Kate and I wanted a snack a few hours later.

Unfortunately, Sunday night is not the ideal time to shop at an organic grocery I think because there's no delivery. And this Sunday selection was especially ill-fated for me. Every major ingredient for this recipe (barring the cheddar) was out of stock!

Butternut Squash. No.
Kale (of any kind). No.
Baguette. No.

I was actually counting on the Sunday shop for the baguette, since Ms. Wizenberg calls for "day-old"--which Sunday baguettes almost certainly are--but, alas, no baguettes were to be found.

Not to be deterred (though, honestly, I almost was), I pushed on with alternative ingredients, a determination which gave me the chance to work on both my recipe improvisation and my optimism (two goals for the new year). The final dish actually turned out just as tasty as the original, especially because the Swiss chard added a little more color and flavor to the mix.

P.S. I am obsessed with Swiss chard.


*thank you lovely assistant*

Here's my improvised recipe:

Acorn Squash, Swiss Chard and Cheddar Bread Pudding
reluctantly, but happily adapted from Molly Wizenberg, BA Nov. 09
makes 6-8 servings

2 pounds acorn squash, sliced in half
3 TB olive oil
1 1/2 tsp. kosher salt
7 large eggs
2 1/4 cup half and half
6 TB dry white wine (plus the rest of the bottle for drinking)
1 1/2 tsp. Dijon mustard
1 day old large rustic bread (I used Pain au Levain), sliced into 1-inch cubes
1 c. chopped shallots
2 bunches Swiss chard, stems removed and chopped separately, leaves coarsely chopped
8 oz. extra sharp cheddar, grated

Preheat oven to 400 degrees. Drizzle squash with olive oil and sprinkle with kosher salt. Bake for about 40 minutes, until tender--checking after 30 minutes. Allow to cool until you can handle them. Use a knife to score the skin, and then peel. (If anyone has a better way to peel these, let me know. This is just something I improvised when the ridged shape of the squash made peeling them raw difficult.) Chop into 1-inch cubes.

Whisk eggs in large bowl. Add half and half, wine and mustard whisk to blend. Add bread pieces, folding gently into egg mixture. Allow to soak for 30 minutes, stirring occasionally.

Meanwhile, heat 2 TB oil in large pot and add shallots and chard stems. Saute until soft, about 5 minutes. Add chard leaves by the handful, cover and cook about 2 minutes. Uncover and cook until fully wilted, but still bright green, about 5 more minutes.

Reduce oven temperature to 350.

Generously butter a large baking pan (13 x 9 inch). Using a slotted spoon, place 1/2 of bread pieces in the bottom of the pan, arranging to cover most of the dish. Add 1/2 chard mixture, then 1/2 of the squash and 1/2 of the cheese. Repeat with remaining bread, squash and cheese. Pour remaining egg mixture over dish.

Cover bread pudding with foil and bake about 20 minutes. Remove foil and bake until custard is set and bread feels springy to the touch, about another 20 minutes.

Preheat broiler and broil pudding for 2 minutes, until cheese browns slightly. Allow to cool for 5 minutes before serving.


Pumpkin, Butternut Squash and Gorgonzola Bread Pudding

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

3 cups one-inch butternut squash cubes, cooked
2 tablespoons olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 cups whole milk
1/2 cup Parmesan cheese, grated (+ more for garnish)
1/2 cup Gorgonzola crumbles(+ more for garnish)
1/8 teaspoon ground nutmeg
1/4 cup pumpkin puree
3 large eggs
2 large egg whites
9 cups one-inch day old bread
salt and pepper to taste

Directions:

Preheat oven to 350 degrees. Spray a 9X13 baking dish with non-stick cooking spray. In a large skillet preheated to medium-high heat, add olive oil, onion, garlic, salt and pepper. Saute onion until softened about five minutes. Add in the butternut squash cubes, toss to combine, remove skillet from heat and set aside.

Meanwhile, in a large bowl combine milk, Gorgonzola, Parmesan, nutmeg, pumpkin puree, eggs, egg whites, salt and pepper. Add the butternut squash mixture to the bowl as well as the bread. Let the mixture sit for 10 minutes. Pour mixture into baking dish and sprinkle top with Parmesan and Gorgonzola. Bake at 350 degrees for about 40 to 45 minutes or until browned.