Butternut Bread Pudding

Butternut Squash

Bread Pudding

Roasted butternut squash & parsnips, sautéed onions, French bread in a creamy Dijon mustard Gruyre-Fontina cheese custard with thyme & nutmeg, served with a sage-brown butter Beurre Blanc sauce.

Ingredients

2 country style French bread loaves (pain de campagne)

Roasted Vegetables

1 cup parsnips, 1 inch dice

1 ½ cups Butternut squash, 1 inch dice

¾ teaspoon fine, sea salt

2 tablespoons melted, unsalted butter

Sautéed Onions

1 tablespoon unsalted butter

1 cup small dice, yellow onion

Salt

2 teaspoons freshly minced, garlic

1 teaspoon finely chopped, fresh thyme

Custard

2/3 cup evaporated milk

1 1/3 cups half n half

3 tablespoons Dijon mustard

½ tsp fine sea salt

3/4 tsp black pepper

Pinch nutmeg

5 large eggs, whisked

1 tablespoon finely chopped, Italian parsley

4 ounces Gruyere cheese, grated (1 cup)

4 ounces Fontina cheese, grated (1 cup)

Topping

1 1/2 ounces Gruyere cheese, grated

1 1/2 ounces Fontina cheese, grated

Beurre Blanc Sauce

6 tablespoons minced, shallot

1 cup dry white wine, unoaked

3 tablespoons champagne vinegar

1/2 cup heavy cream

8 ounces (2 sticks) unsalted butter, cubed

Salt & pepper

Sage, Brown Butter

8 grams fresh, sage leaves (small handful)

4 ounces (1 stick) unsalted butter

Lemon wedges

Directions

Preheat oven to 300F.

Remove the crusts from loaves, using a serrated knife and tear bread into medium sized pieces. Spread bread out onto a large baking sheet and place in the center of oven. Occasionally turn over the bread pieces, and dry out for about 25-30 minutes to remove moisture.

Roasted Vegetables

Preheat oven to 450F.

Add the parsnips and Butternut squash to a mixing bowl, season with the salt, drizzle over the melted butter and toss well. Line a large baking sheet with parchment paper and spread the vegetables evenly on top. Place in the center of oven and roast until fork tender, about 15-20 minutes. Remove from oven and let cool.

Sautéed Onions

Add 1 tablespoon of unsalted butter to a sauté pan and heat over medium temperature. Once hot, add the onions a pinch of salt and stir. Cook the onions until translucent and then add the garlic and thyme and cook for 1-2 minutes until garlic is lightly golden in color. Remove from heat and scrape onto the baking sheet with roasted vegetables to let cool.

Custard

Add the eggs to a small mixing bowl and whisk for 1 minuted to incorporate some air. This will help lighten the texture of bread pudding.

Add the evaporated milk, half n half, Dijon mustard, seasonings and parsley to a large mixing bowl and whisk well. Add the eggs and whisk. Add the roasted vegetables along with the cheeses and gently mix, being careful not to break apart the butternut squash. Add 8 cups of the dried bread pieces and gently fold into the custard. Let rest 15 minutes and then gently fold again.

Preheat oven to 350F. Butter your casserole dish and spoon in the bread pudding, being careful not to compact. Sprinkle the 3 ounces of topping cheeses evenly over the top and bake until the center reaches 160F, about 30 minutes. Be careful not to overbake or pudding may become dry. Remove from oven and prepare the Beurre Blanc sauce.

Sage, Brown Butter

Add the butter to a light colored sauce pan (to see color change) over medium heat. Once hot, add the sage leaves and cook until leaves are crispy and butter is browned. The milk solids will sink to the bottom and turn a golden brown color. Remove from heat and pour into a bowl to let cool.

Reduction

Add the shallots, wine and vinegar to a small sauce pan over medium heat and simmer until reduced to about 1/4 cup, then strain through a sieve into a small bowl.

Wipe out the sauce pan and add the reduction and cream back over medium temperature. Bring to a simmer, reduce temperature to low and gradually start whisking in the cold, cubed butter. Once incorporated, gradually whisk in the brown butter and then lightly season with salt & pepper. Serve sauce and lemon wedges with warm bread pudding.