Butternut Squash and Leek Bread Pudding

bon appétit thanksgiving side stuffing/dressing squash butternut squash leek cheese

N/A

8 servings

Source

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)

Method

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.

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.

Whisk eggs, cream, milk, sugar, 2 tsp. salt, and a pinch of cayenne in a large bowl to combine.

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.

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.