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