Savory Bread Pudding with Cranberries and Squash
Serve this savory bread pudding as a side for a larger meal, as a vegetarian option, or by itself with a simple salad.
Serves: 8Hands-on: 20 minutesTotal: 2 hours 25 minutesDifficulty: Easy
- 1 medium acorn squash, cut in half and seeded
- 2 tsp. olive oil
- 1 tsp. salt, divided
- 1⁄2 tsp. ground black pepper, divided
- 1 Tbsp. brown sugar
- 1 Tbsp. butter
- 1 leek, sliced in rings and washed
- 2 tsp. fresh thyme, minced
- 1 Tbsp. fresh sage, minced
- 4 large eggs
- 1 1⁄2 cups low fat buttermilk
- 1⁄4 cup low fat milk
- 1 Tbsp. whole grain Dijon mustard
- 1⁄2 cup dried cranberries
- 1 loaf French baguette or other sturdy chewy bread, cut into 2-inch cubes
- 5 oz. Gruyère cheese, shredded
- Preheat oven to 425°F.
- Place squash halves skin-side down on a rimmed baking sheet. Sprinkle with 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper. Drizzle with olive oil and brown sugar. Cook the acorn squash 30 minutes until tender. Remove the squash from the oven and cool.
- While the squash is cooking, melt butter in a small skillet over medium heat. Add leek, thyme, and sage. Sauté until soft and translucent, about 5 minutes. Set aside.
- Spray a 2-quart baking dish with cooking spray and set aside.
- In a medium bowl combine eggs, buttermilk, milk, mustard, remaining salt, and remaining pepper.
- Peel the cooled squash and chop into 1-inch cubes. Toss cranberries, squash and leek mixture together in a large bowl. Lightly mix in bread cubes and cheese. Transfer bread and squash mixture to prepared baking dish. Pour buttermilk and egg mixture evenly over the bread. Cover and refrigerate at least 1 hour.
- Preheat oven to 350°F. Place baking dish on the middle rack and bake 1 hour or until the middle is lightly puffed and top is light brown. Allow the finished bread pudding sit for 5 minutes before serving.