Fall Squash and Leek Bread Pudding
Fall Squash and Leek Bread Pudding is a flavorful French French Receipes dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Butter a 13x9" glass or ceramic baking dish; set aside.
Spread out brioche on a large rimmed baking sheet and bake, tossing halfway through, until golden brown and crisp, 25–30 minutes.
Let cool, then transfer to a large bowl.
Heat remaining 4 Tbsp. butter in a large skillet over medium.
Cook squash, leeks, and thyme, stirring occasionally until squash is tender, 10–12 minutes.
Mix in a pinch of cayenne; season with salt.
Transfer to bowl with brioche.
Whisk eggs, cream, milk, sugar, 2 tsp. salt, and a pinch of cayenne in a large bowl to combine.
Add 1 cup cheese to bowl with brioche and toss to evenly distribute.
Transfer to prepared baking dish and pour 5 cups egg mixture over; gently press bread into liquid to coat.
Pour remaining egg mixture over and let sit 15 minutes.
Scatter remaining 1/2 cup cheese over bread pudding and bake until puffed and custard is set in the center, 60–75 minutes.
Let cool at least 10 minutes before serving.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.