Author Notes
I developed this recipe out of the need to use leftover butternut squash soup and bread that had gone a little, well, stale. Classic flavorings of nutmeg and sage compliment the natural sweet and nutty flavor of the squash, the presentation, however, is anything but classic, and the result is an unexpected comfort food experience. —American Gastronomic
Ingredients
- Butternut Bread Pudding
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1 1/2 cups
leftover butternut squash soup
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2 cups
roughly pieced stale artisan bread
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3
egg whites
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1/2 teaspoon
finely ground nutmeg
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1 ounce
finely grated Parmigiano-Reggiano cheese
- Sage Hollandaise Sauce
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3
Egg yolks
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1/2 cup
melted butter
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1 tablespoon
lemon juice
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6
Sage leaves
-
1 pinch
salt
Directions
- Butternut Bread Pudding
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Preheat oven to 350°F.
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Wisk together soup, egg whites, and nutmeg.
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Thoroughly toss and coat bread in the mixture.
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Pour into a standard pie dish, and bake covered for 30 min, or until cooked through.
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Remove cover and continue baking until browned. Turn oven off.
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Top with the grated Parmigiano-Reggiano, and place back in the oven to melt and stay warm until ready to serve.
- Sage Hollandaise Sauce
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In a stainless steel bowl, wisk together yolks and lemon juice. Continue wisking over a pot of simmering water to warm mixture.
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Add the sage leaves and remove from heat.
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Slowly pour in melted butter and wisk until the sauce is well thickened. The sage leaves will break apart at this point, that's okay.
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Add pinch of salt and taste.
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