Bread pudding is usually thought of as a dessert, but it can easily be turned into a savory dish that is most satisfying. Today’s bread pudding is made with butternut squash that has been roasted in Sherry. The Sherry brings out the sweetness of the fruit, while the roasting deepens its flavor – a marvelous balance is achieved!
The bread pudding itself is made with brioche. And the feather-weight, buttery bread makes for the lightest, moistest bread pudding you’ll ever taste! Needless to say, I do not recommend substituting it.
As a last touch, I love baking the bread pudding in individual molds – this way they can be un-molded before serving, and end up looking as good as they taste.
Note: Do you have a vegetarian family member or friend coming over for the holidays? If you do, you can serve this bread pudding in lieu of the turkey or meat. It’s hearty enough to make a main course and it goes magnificently with this cranberry compote, and two or three of these tasty side veggies.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.