Fall Squash and Leek Bread Pudding

Ingredients for Fall Squash and Leek Bread Pudding

• 4 tablespoons unsalted butter, plus more for pan

• 2875ml (1" pieces) brioche (from about 2 loaves)

• 1 small butternut squash (about 675g .), peeled, seeds removed, cut into 1/2" pieces

• 2 large leeks, white and pale green parts only, halved lengthwise, cut into 1/2" pieces

• 1 teaspoon thyme leaves

• 2 teaspoons kosher salt, plus more

• 4 large eggs

• 725ml double cream

• 725ml whole milk

• 1 teaspoon sugar

• 300g coarsely grated Emmenthal cheese, Comté, and/or aged Gouda, divided

• Crème fraîche and fennel fronds (for serving)

How to make Fall Squash and Leek Bread Pudding

Preheat oven to 177°C. Butter a 13x9" glass or ceramic baking dish; set aside. Spread out brioche on a large rimmed baking sheet and bake, tossing halfway through, until golden brown and crisp, 25–30 minutes. Let cool, then transfer to a large bowl.

Heat remaining 60ml butter in a large skillet over medium. Cook squash, leeks, and thyme, stirring occasionally until squash is tender, 10–12 minutes. Mix in a pinch of cayenne; season with salt. Transfer to bowl with brioche.

Whisk eggs, cream, milk, sugar, 2 teaspoons salt, and a pinch of cayenne in a large bowl to combine.

Add 120g cheese to bowl with brioche and toss to evenly distribute. Transfer to prepared baking dish and pour 1200ml egg mixture over; gently press bread into liquid to coat. Pour remaining egg mixture over and let sit 15 minutes.

Scatter remaining 60g cheese over bread pudding and bake until puffed and custard is set in the centre, 60–75 minutes. Let cool at least 10 minutes before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.