Butternut Squash and Spinach Bread Pudding | America's Test Kitchen

Name: Butternut Squash and Spinach Bread Pudding | America's Test Kitchen
Ingredients: 1½ pounds butternut squash , peeled, seeded, and cut into ¾-inch pieces (4 cups); 1 tablespoon extra-virgin olive oil; 1½ teaspoons table salt , divided; 1 teaspoon pepper , divided; 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), divided; 2 teaspoons minced fresh thyme; 2 garlic cloves , minced; 10 ounces frozen spinach , thawed, squeezed dry, and chopped

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Bread pudding is another great example of a dish that's often thought of as a dessert but also has delicious savory versions worth exploring.

Keywords

Side Dishes
Vegetables
Vegetarian
Main Courses
Puddings
Custards
Gelatins
& Souffles

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Ingredients

1½ pounds butternut squash , peeled, seeded, and cut into ¾-inch pieces (4 cups)
1 tablespoon extra-virgin olive oil
1½ teaspoons table salt , divided
1 teaspoon pepper , divided
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), divided
2 teaspoons minced fresh thyme
2 garlic cloves , minced
10 ounces frozen spinach , thawed, squeezed dry, and chopped