,

Savory bread puddings with sherry-roasted butternut squash and briocheA super-delicious and easy bread pudding recipe for the holidays!

Sherry-roasted butternut squash and brioche bread puddings

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 squash, 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.

A great vegetarian alternative for Thanksgiving!

If you have a vegetarian family member or friend coming over for the holidays, you can serve this bread pudding in lieu of the turkey or other 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.

 

Butternut squash

Food & wine pairing: Régnié or Chiroubles, Beaujolais with butternut squash bread pudding

Red wine iconAlthough the classic pairings with butternut squash are full-bodied, aromatic whites (think Riesling, Viognier or Gewürztraminer); a medium-bodied, not overly fruity red works wonderfully here too… especially if you serve the bread puddings as a main course, with a couple of side vegetables. Indeed, a Beaujolais from Régnié or Chiroubles – two crus which produce lighter-style Beaujolais – pairs beautifully with the roasted squash and the savory notes in the bread puddings. Of course, a Burgundy-style Pinot Noir works well too.

 

Savory bread puddings with sherry-roasted butternut squash and brioche

serves 6
active time: 45 min

For the squash

  1. 2 1/2 lbs (1.1 kg) butternut squash – peeled, seeded and cut in 1″ cubes (6 cups)
  2. 3/4 teaspoon sea salt
  3. freshly ground black pepper to taste
  4. 1/4 cup medium-dry sherry
  5. 3 tablespoons extra virgin olive oil

For the pudding

  1. 2 extra large eggs
  2. 1 extra large egg yolk
  3. 1/2 teaspoon sea salt
  4. freshly ground black pepper to taste
  5. 1 1/4 cups milk
  6. 1/2 cup heavy cream
  7. 8 oz (170 g) brioche – cut in 3/4″ cubes
  8. 4 oz (225 g) aged Gruyère, Comté or Emmental – coarsely grated
  1. 1 medium (15″ x 10″ x 3″) (5.25QT) non-stick roasting pan
  2. 6 porcelain ramekins (8-ounce capacity) – buttered and floured

  1. Preheat oven to 475ºF (245ºC).
  2. Step 1:camera icon Place the squash cubes in the roasting pan. Sprinkle with the salt and pepper and drizzle with the sherry and oil. Toss well with your hands and spread in a single layer. Bake uncovered for 20 minutes. Remove from oven and toss with wooden spoons. Return to oven and bake, uncovered, for an additional 15 to 20 minutes until golden-brown. Remove from oven and set aside.
  3. Reduce oven to 375ºF (190ºC).
  4. Step 2:camera icon Place the eggs, egg yolk, salt and pepper in a large bowl and whisk until well blended. Add the milk and cream and whisk again until well blended. Add the bread cubes and stir well. Let the mixture sit for about 5 minutes, until the bread has absorbed most of the liquids. Add the cheese and roasted butternut squash. Stir until just incorporated, being careful not to break the squash pieces. Spoon in the prepared molds and bake for 30 to 35 minutes, until the bread puddings are golden-brown and puffed up. Let cool for 5 to 10 minutes before un-molding.
  5. Cook’s note: The bread puddings can be refrigerated for up to 2 days. To serve, bring to room temperature and re-heat at 375°F (190°C) for 7 to 8 minutes until warm.

Sherry-roasted butternut squash and brioche bread puddings

 

Viviane’s tip
  1. If you can’t find brioche, I recommend using another light white bread. Make sure not to use a heavier bread (even Challah is too heavy!) or the puddings will turn out dry and stodgy.

 

Sherry-roasted butternut squash and brioche bread puddings

bread pudding, butternut squash, sherry

You Might Also Like

8 Comments

  • Reply lisaiscooking November 18, 2014 at 6:00 pm

    The sherry-roasted squash sounds delicious! This sounds perfect for a holiday dinner or brunch.

  • Reply mjskit November 24, 2013 at 11:05 pm

    What a great idea to serve this to vegetarians in place of turkey! I was actually thinking of have it for lunch tomorrow. :) It looks delicious Viviane. The presentation is stunning! Hope you and your family have a wonderful Thanksgiving!

    • Reply Viviane November 25, 2013 at 2:50 pm

      Thank you so much, Mj! I wish you and your family a delicious and festive Thanksgiving too!

  • Reply Kiran @ KiranTarun.com November 21, 2013 at 6:53 am

    I pretty much hate sharing food! Love sherry in this bread pudding, Viviane :)

    • Reply Viviane November 21, 2013 at 12:53 pm

      Thank you, Kiran! It’s so funny that you would say that… I do too! I always feel very possessive about the plate of food that’s in front of me.

  • Reply Angie@Angie's Recipes November 17, 2013 at 11:20 am

    I too prefer the individual serving…so much easier for the portion-control. They must be extremely tasty prepared with brioche.

    • Reply Viviane November 18, 2013 at 8:07 am

      Indeed, Angie! I was thinking more presentation, but you’re right, portion control is important too.

    Question or comment? I'd love to hear from you!

    Never miss a recipe. Join Viviane's mailing list No spam... ever!