Butternut Squash and Spinach Bread Pudding

Butternut Squash and Spinach Bread Pudding is a savory and indulgent entrée that combines roasted butternut squash, earthy spinach, and creamy custard-soaked French baguette pieces, topped with grated Parmesan cheese. This dish offers a perfect balance of flavors and textures, making it a delightful addition to your dinner table. The rich and tender butternut squash, along with the vibrant spinach, adds a burst of color and nutrients to this comforting bread pudding. The torn and toasted French baguette provides a crispy exterior and a soft, custard-soaked interior, creating a harmonious blend of taste and mouthfeel. Let’s dive into this recipe and explore the tips to make it even more delightful.

Serves 6 to 8

INGREDIENTS:

• 1½ pounds butternut squash, peeled, seeded, and cut into ¾-inch pieces (4 cups)
• 1 tablespoon extra-virgin olive oil
• Salt and pepper to taste
• 1 (18-to 20-inch) French baguette, torn or cut into 1-inch pieces (10 cups)
• 3 cups heavy cream
• 2 cups whole milk
• 8 large egg yolks
• 2 ounces Parmesan cheese, grated (1 cup)
• 2 teaspoons minced fresh thyme
• 2 garlic cloves, minced
• 10 ounces frozen spinach, thawed, squeezed dry, and chopped

INSTRUCTIONS:

1. Preheat the oven to 450 degrees Fahrenheit, and adjust the oven racks to upper-middle and lower-middle positions. Line two rimmed baking sheets with aluminum foil and spray with vegetable oil spray.
2. In a bowl, toss the butternut squash with olive oil, ½ teaspoon of salt, and ¼ teaspoon of pepper. Spread the squash evenly on one of the prepared baking sheets. Arrange the torn or cut baguette pieces in a single layer on the second baking sheet.
3. Place the butternut squash on the lower-middle rack and the baguette on the upper-middle rack. Bake the bread until it becomes crisp and browned (about 12 minutes), stirring halfway through baking. Remove the bread from the oven and stir the squash; continue cooking the squash until it becomes tender (approximately 10 to 15 minutes).
4. In a large bowl, whisk together the heavy cream, whole milk, egg yolks, ½ cup of grated Parmesan, minced thyme, minced garlic, 1 teaspoon of salt, and ¾ teaspoon of pepper to make the custard mixture. Stir in the toasted bread and let it sit, stirring occasionally, until the bread softens and absorbs some of the custard (approximately 30 to 45 minutes). Once the bread has softened, stir in the roasted squash and chopped spinach.
5. Preheat the oven to 350 degrees Fahrenheit, and spray a 13 by 9-inch baking dish with vegetable oil spray. Pour half of the bread mixture into the prepared dish and sprinkle with ¼ cup of grated Parmesan. Add the remaining bread mixture and top with the remaining ¼ cup of grated Parmesan.
6. Bake the bread pudding until the custard is just set (about 1 hour), rotating the dish halfway through baking for even cooking. Let the dish cool for 10 minutes before serving. Enjoy the delightful combination of flavors and textures in this Butternut Squash and Spinach Bread Pudding!

TIPS:

• Choosing Butternut Squash: Look for fresh and firm butternut squash with smooth skin and no soft spots. Peeling, seeding, and cutting it into uniform ¾-inch pieces will ensure even roasting.
• Rustic Bread Tearing: Instead of cubing the bread, tear the French baguette into rustic, ragged pieces. Toasting these torn pieces until they turn deep golden brown enhances their flavor and prevents the dish from becoming soggy.
• Creamy Custard: The custard is the heart of this bread pudding. To achieve a rich yet balanced flavor, use a mixture of 3 cups of heavy cream and 2 cups of whole milk. The custard stability is enhanced by using only egg yolks instead of whole eggs.
• Squeezing Spinach Dry: After thawing the frozen spinach, make sure to squeeze out excess moisture to prevent the bread pudding from becoming watery.
• Baking in Layers: Layering the bread, squash, and spinach mixture in the baking dish ensures even distribution of flavors and a beautiful presentation.
• Quality of Baguette: While a high-quality French baguette is preferred for its texture and flavor, a conventional supermarket baguette will work as a suitable alternative.