Butternut Squash and Spinach Bread Pudding

Name: Butternut Squash and Spinach Bread Pudding
Yield: Serves 6 to 8
Ingredients: 1½ pounds, butternut squash, peeled, seeded, and cut into ¾-inch pieces (4 cups); 1 tablespoon, extra-virgin olive oil; 1½ teaspoons, table salt, divided; 1 teaspoon, pepper, divided; 1 (18- to 20-inch), French baguette, torn or cut into 1-inch pieces (10 cups); 3 cups, heavy cream; 2 cups, whole milk; 8 , large egg yolks; 2 ounces, Parmesan cheese, grated (1 cup), divided; 2 teaspoons, minced fresh thyme; 2 , garlic cloves, minced; 10 ounces, frozen spinach, thawed, squeezed dry, and chopped

3 comments

Puddings, Custards, Gelatins, & Souffles

Bread pudding is another great example of a dish that's often thought of as a dessert but also has delicious savory versions worth exploring.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES6 to 8

TIME2¾ hours, plus 40 minutes soaking and cooling

Butternut Squash and Spinach Bread Pudding

A cookbook recipe exclusively for All-Access members from The Savory Baker

WHY THIS RECIPE WORKS

A savory bread pudding is similar to a strata, but often bread puddings have a higher proportion of milk or cream to eggs in their “batter,” making their interiors a little softer and more custardy. This hearty rendition fits that definitio...

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