This Savory Bread PuddingRecipe features challah or brioche, roasted butternut squash and mushrooms, and shredded gruyere cheese. It is melty, cheesy, custardy, rich, and makes for an incredible side dish. It's like stuffing, but so much better!
16oz.challah or brioche bread or rollscut into 1.5 inch cubes
1tablespoonolive oil
3cupsor 1 lb butternut squash, peeled and cut into ½ inch cubes
1 ¼teaspoonsaltdivided
2 ½cupsor 8 oz cremini mushrooms, washed and sliced into ⅛ pieces vertically
1 ¾cups2% milk
½cupsheavy whipping cream
4eggs
½teaspoongarlic powder
¾teaspoondried rosemary
¼teaspoonfresh cracked black pepperor about 10-12 cracks
1 ¾cupsgrated gruyere cheese
3large or 4 medium-sized green onionswhite and green parts sliced into ⅛ inch pieces (or about ¾ cup sliced green onions)
Instructions
Preheat oven to 425 degrees Fahrenheit.
Add bread cubes to a large, rimmed baking sheet and bake for 5-6 minutes, or until the cubes are dried out and turning golden brown.
Cool the bread cubes on a cooling rack. Add oil to another large, rimmed baking sheet. Add butternut squash and oil and toss until the squash is covered with oiled evenly. Salt the squash with ½ teaspoon of the salt and add the veggies to the oven.
Roast the squash for 8 minutes. Add the cremini mushrooms to the squash and stir until combined. Roast the veggies together for the next 12-13 minutes, or until the squash is tender and starting to brown around the edges.
Move the veggies to a cooling rack and let cool for 3-5 minutes.
Butter or spray a 2.5-quart baking dish and reduce the oven temperature to 350 degrees.
In a large mixing bowl, whisk together the milk, cream, remaining salt, garlic, and eggs until the eggs are worked in and the mixture is slightly frothy.
Rub the rosemary gently between the palms of your hands for 5-10 seconds and add that to the egg mixture as well.
Next, add the roasted veggies, green onions, 1 ¼ cup Gruyere cheese, and black pepper to the egg mixture and gently stir with a rubber spatula until mixed in.
Add the bread cubes to the bowl and fold in gently -- being careful not to break up the cubes -- until the cubes are just covered by the liquid and evenly incorporated into the veggies and cheese, but no further or the bread will get mushy.
Pour the bread mixture into the greased pan and sprinkle with the rest of the gruyere cheese.
Bake for 30-32 minutes, or until a knife inserted into the center of the pudding comes out clean.
Let the pudding rest for a minute or two and then serve hot!
Notes
Storage Directions
Storage: Store leftover bread pudding in an airtight container in the refrigerator for up to 5 days.
Freezing: Cool the pudding to room temperature before moving to a freezer-safe container and freeze for up to 3 months. Defrost in the refrigerator for 4 hours - overnight, or until thawed through.
Reheating: Warm the leftovers in the microwave on medium heat for 1-2 minute intervals, or until heated through.