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Butternut Squash Bread Pudding
Nb persons: 8
Yield:
Preparation time:
Total time:
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| Hands-on Time: 30m Total Time: 1hr 30m Ingredients | |
| 2 tablespoons | olive oil, plus more for the baking dish |
| 2 medium | onions, chopped |
| 1 1/2 pounds | butternut squash, (about half a medium squash)—peeled, seeded, and cut into 1⁄2-inch pieces |
| kosher salt | |
| black pepper | |
| 2 tablespoons | chopped fresh sage |
| 6 large | eggs |
| 2 cups | whole milk |
| 3/4 pound | soft French or Italian bread, cut into 1-inch pieces (about 7 1⁄2 cups) |
| 1/2 pound | Gruyère, grated, (2 cups) |
Directions
1. Heat oven to 375° F. Oil a 2 ½- to 3-quart baking dish.
2. Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes. Add the squash, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing frequently, until just tender, 8 to 10 minutes more. Stir in the sage. Let cool for 10 minutes.
3. In a large bowl, whisk together the eggs, milk, and ¼ teaspoon each salt and pepper. Add the bread, cheese, and squash mixture and toss to coat.
4. Transfer to the prepared baking dish and bake until golden brown and set, 55 to 60 minutes.
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