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Fall

Butternut Squash and Leek Bread Pudding

by:
November 15, 2011
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0 Ratings
  • Serves 8
Author Notes

This dish combines two of my favorites, bread pudding and Thanksgiving stuffing. Roasted butternut squash and leeks combine with creamy goat cheese, hearty bread, fresh cranberries, toasted pecans and thyme to create some fall comfort food. This would be a tasty addition to your Thanksgiving table or a lovely brunch dish served with oven scrambled eggs and grapefruit mimosas. —BlueKaleRoad

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Ingredients
  • 1 pound butternut squash, cut into 1/2 inch pieces
  • 1 large leek, thinly sliced
  • Olive oil to drizzle
  • 4 eggs
  • 2 1/2 cups whole milk
  • 3 tablespoons maple syrup
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon kosher salt
  • A few grinds of black pepper
  • 3/4 pound dry/stale multi-grain bread, cut into 1 inch pieces
  • 3/4 cup fresh cranberries
  • 4 ounces soft goat cheese
  • 1/4 cup pecans, toasted and chopped
Directions
  1. Preheat oven to 375 degrees. Butter a 2 1/2 - 3 quart casserole. On a rimmed baking sheet, toss the butternut squash and leeks with a few drizzles of olive oil. Spread evenly and roast for about 25 minutes. The squash should be softened but still a bit firm and the leeks should have some brown, crisp edges.
  2. In a large mixing bowl, whisk together the eggs, milk, maple syrup, thyme leaves, salt and pepper. Add the bread, stir well, and let it soak while the squash and leeks are roasting.
  3. Scrape the squash and leeks into the bread mixture, then add the cranberries. Stir gently. Dollop the goat cheese in (you want to keep some small chunks) and most of the pecans and stir gently again.
  4. Pour the mixture into the prepared casserole. Scatter the remaining pecans on top. Bake until golden and set, about 55-60 minutes. Serve warm.
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4 Reviews

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kayakgirl February 8, 2013
Overall: I thought this was a great garden-farmers market-localvore recipe, but was too heavy on the bread component.

I used eggs, milk, maple syrup, leeks, squash, goat cheese and herbs all from my garden or local farms. Is a nice combination of ingredients that can be sourced in the fall/winter. I had a 25 pound Boston Marrow squash that had to be used up, so at the last minute I decided to double the recipe to use up more of the squash. I wished I had only doubled the squash and not the bread, because I found that the squash seemed lost in the recipe, rather than highlighted.

My tips related to this recipe:
1. When ever I have bits of bread or crusts that have gone stale I chop up and then throw into the freezer. Nice way to store up bread until one has enough for a recipe like this.
2. Go heavy on the squash- I think one can use any winter squash nicely (I just cut off my thick skins first).
3. I only had dried cranberries, which I think definitely diminished the recipe. I always mean to freeze a few bags when they can be found whole/fresh but then forget.
BlueKaleRoad February 11, 2013
Hi kayakgirl - I'm delighted you made this bread pudding and appreciate your thoughts and tips! It's terrific that you have access to so many of these ingredients locally, too. I have some squash on hand and was thinking of making this again, so I'll increase the amount as you suggested - we are squash lovers! And yes, fresh cranberries (rather than dried) are lovely and add a tart pop of flavor. Thanks again for commenting!
arielleclementine November 13, 2012
this sounds just wonderful! i love everything about it!
BlueKaleRoad November 15, 2012
Thank you, Arielle! Let me know if you give it a try - hope you enjoy it.