Savory bread pudding with butternut squash, chard and chedder
This recipe is awesome. I used spinach instead of chard and basil instead of sage. I had no whole milk or cream on hand, so I used reconstituted powdered milk and evaporated milk respectively. The texture after baking was more like quiche than custard, but that's probably because of the high egg content rather than any of the substitutions. I also covered the pan with foil while baking, which is probably critical to prevent dehydration.
http://kitchen-parade-veggieventure.blogspot.com/2009/11/savory-bread-pudding-with-butternut.html
SAVORY BREAD PUDDING with BUTTERNUT SQUASH, CHARD & CHEDDAR
Hands-on time: 50 minutes
Time to table: 2 hours (can be made ahead)
Serves 8 as a main course, 16 as a side dish
CHARD
2 tablespoons butter
2 large onions, chopped
2 large bunches Swiss chard, washed well, stems discarded, leaves chopped
1/2 teaspoon kosher salt
CUSTARD
3 eggs, whisked
1-1/4 cup whole milk
1/2 cup cream
2 tablespoons good mustard (what is 'good mustard'?)
2 teaspoons ground sage
1 teaspoon nutmeg
1 teaspoon kosher salt
A pinch of cayenne pepper
A generous sprinkle of freshly ground pepper
TO ASSEMBLE
1 butternut squash, washed well, peeled and cut into 1/3-inch cubes (aim for 1-1/2 pound of squash cubes)
1/2 pound whole-grain bread, crusts on, cut into half-inch cubes
8 ounces cheddar cheese, cut in 1/3-inch cubes
The set-aside cooked onions
CHARD In a large skillet, melt the butter til shimmery. Add the onions and cook until just soft. Set aside half the onions. Add the chard a big handful at a time and stir to coat with fat. Let it cook a minute or two, then add another handful. When all the chard is added, let cook until soft. Add salt and set aside.
CUSTARD Mix all custard ingredients together.
ASSEMBLE (If baking immediately, preheat oven to 375F.) In a large bowl, combine the squash, bread, cheese and cooked onions. Transfer HALF the mixture to a lightly buttered baking dish about 8x11 or 9x13. Arrange the cooked chard evenly on top, then the remaining squash-bread-cheese mixture. (See Notes, if making ahead, you may choose to stop here.) Gently pour custard mix over top, being careful to wet all the bread pieces, especially.
BAKE Bake for 45 minutes. Remove from oven. If any pieces of butternut squash are still firm, gently push them into the custard. Cover and bake for another 15 or so minutes. Let rest for about 10 minutes or so before serving. Reheats well.
http://kitchen-parade-veggieventure.blogspot.com/2009/11/savory-bread-pudding-with-butternut.html
SAVORY BREAD PUDDING with BUTTERNUT SQUASH, CHARD & CHEDDAR
Hands-on time: 50 minutes
Time to table: 2 hours (can be made ahead)
Serves 8 as a main course, 16 as a side dish
CHARD
2 tablespoons butter
2 large onions, chopped
2 large bunches Swiss chard, washed well, stems discarded, leaves chopped
1/2 teaspoon kosher salt
CUSTARD
3 eggs, whisked
1-1/4 cup whole milk
1/2 cup cream
2 tablespoons good mustard (what is 'good mustard'?)
2 teaspoons ground sage
1 teaspoon nutmeg
1 teaspoon kosher salt
A pinch of cayenne pepper
A generous sprinkle of freshly ground pepper
TO ASSEMBLE
1 butternut squash, washed well, peeled and cut into 1/3-inch cubes (aim for 1-1/2 pound of squash cubes)
1/2 pound whole-grain bread, crusts on, cut into half-inch cubes
8 ounces cheddar cheese, cut in 1/3-inch cubes
The set-aside cooked onions
CHARD In a large skillet, melt the butter til shimmery. Add the onions and cook until just soft. Set aside half the onions. Add the chard a big handful at a time and stir to coat with fat. Let it cook a minute or two, then add another handful. When all the chard is added, let cook until soft. Add salt and set aside.
CUSTARD Mix all custard ingredients together.
ASSEMBLE (If baking immediately, preheat oven to 375F.) In a large bowl, combine the squash, bread, cheese and cooked onions. Transfer HALF the mixture to a lightly buttered baking dish about 8x11 or 9x13. Arrange the cooked chard evenly on top, then the remaining squash-bread-cheese mixture. (See Notes, if making ahead, you may choose to stop here.) Gently pour custard mix over top, being careful to wet all the bread pieces, especially.
BAKE Bake for 45 minutes. Remove from oven. If any pieces of butternut squash are still firm, gently push them into the custard. Cover and bake for another 15 or so minutes. Let rest for about 10 minutes or so before serving. Reheats well.