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Brilliant Butternut Squash Bread Pudding

Yield: 12 servings







• 16 oz GF baguettes, cut into 1″ cubes

• 2 Tbsp olive oil

• 1 Tbsp butter

• 15 oz leeks (2 large), cut in half lengthwise and sliced

• 2 Tbsp garlic

• 1# butternut squash, cut into ½” cubes

• 2 tsp dried thyme

• 1 tsp cayenne

• ½ tsp salt

• ½ tsp pepper

• 1 can (15 oz) cannellini beans, drained and washed


• 4 large eggs

• 24 oz heavy cream

• 24 oz whole milk

• 1 tsp salt

• ½ tsp pepper

• ½ tsp sugar

• 10 oz cheese, divided (Swiss, Smoked Gouda, Sharp White Cheddar)


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.

9. Let cool slightly before serving.