Wild Mushroom And Butternut Squash Bread Pudding

Name: Wild Mushroom And Butternut Squash Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cubed butternut squash, cut into 3/4-in. chunks; 1 tablespoon extra-virgin olive oil; 1 1/2 teaspoons kosher salt, divided; 1 teaspoon pepper, divided; About 4 tbsp. unsalted butter, divided; 3 leeks, white and light green parts only, thinly sliced and rinsed well; 2 garlic cloves, minced; 3/4 pound mixed wild mushrooms, sliced; 1 tablespoon fresh thyme leaves; 6 cups cubed rustic white bread, cut into 1-in. cubes, lightly toasted; 3 cups half-and-half; 4 large eggs; 1 tablespoon flour; 1/4 cup shredded parmesan cheese; 1 cup shredded gruyere cheese

Servings: persons

3 cups cubed butternut squash, cut into 3/4-in. chunks
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons kosher salt, divided
1 teaspoon pepper, divided
About 4 tbsp. unsalted butter, divided
3 leeks, white and light green parts only, thinly sliced and rinsed well
2 garlic cloves, minced
3/4 pound mixed wild mushrooms, sliced
1 tablespoon fresh thyme leaves
6 cups cubed rustic white bread, cut into 1-in. cubes, lightly toasted
3 cups half-and-half
4 large eggs
1 tablespoon flour
1/4 cup shredded parmesan cheese
1 cup shredded gruyere cheese

1
Preheat oven to 375u00b0. Heap squash on a rimmed baking sheet, drizzle with oil and 1/2 tsp. each salt and pepper, and toss to coat. Bake, stirring occasionally, until tender and golden brown, about 35 minutes. Transfer to a bowl.
2
Melt 2 tbsp. butter in a large frying pan over medium heat. Add leeks with 1/4 tsp. salt; cook until softened. Add garlic, cook 2 minutes, and add mixture to squash.
3
Melt remaining 2 tbsp. butter in same pan over medium heat. Add mushrooms and 1/4 tsp. each salt and pepper. Increase heat to medium-high and cook, stirring, until mushrooms have released their liquid and are beginning to brown, about 6 minutes. Remove from heat and stir in thyme.
4
Add mushrooms to squash-leek mixture. Stir in bread; scoop into a buttered 9- by 13-in. baking dish.
5
Whisk together half-and-half, eggs, remaining 1/2 tsp. salt and 1/4 tsp. pepper, the flour, and parmesan in a medium bowl. Pour custard over bread mixture and let stand 10 minutes. Top with gruyere, then bake, uncovered, until cheese is melted and beginning to brown and custard is just set (poke with a knife to check), 30 to 35 minutes.
6
Make ahead: Through step 4, 1 day ahead, covered and chilled; or finish bread pudding 1 day ahead, chill, and reheat at 375u00b0 for 30 minutes.
7
Note: Nutritional analysis is per serving.

1648

kcal

Calories

163

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups cubed butternut squash, cut into 3/4-in. chunks, 1 tablespoon extra-virgin olive oil, 1 1/2 teaspoons kosher salt, divided, 1 teaspoon pepper, divided, and more.

Yes, Wild Mushroom And Butternut Squash Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!