Creamy squash & chanterelle bread puddings recipe

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  • Yield: 6 Servings


  • 4 cups [120 g] ½-in [12-mm] fresh bread cubes (such as a baguette or Italian bread)
  • 2 cups [280 g] 1-in [2.5-cm] peeled winter squash cubes (candy roaster, butternut, and acorn work well)
  • 2 tsp olive oil
  • Salt and freshly ground pepper
  • 3 cups [180 g] chanterelle or sliced cremini mushrooms
  • 2 Tbsp unsalted butter
  • 1 cup [140 g] diced sweet onion
  • ½ cup [20 g] finely chopped fresh flat-leaf parsley
  • 3 garlic cloves, minced
  • 2 cups [480 g] half-and-half
  • 5 large eggs
  • 1 cup [80 g] grated Swiss cheese
  • ½ tsp ground allspice
  • Chopped green herbs or microgreens (optional), for garnish
How to Make It
  1. Preheat the oven to 350°F [180°C]. Bake the bread cubes in a single layer on a baking sheet until they are golden brown, 8 to 10 minutes. Set aside. Do not turn off the oven.
  2. Spray a baking sheet with nonstick cooking spray. In a medium bowl, toss the cubed squash with the olive oil and season with ½ tsp of salt and ½ tsp of pepper. Spread out on the baking sheet and roast in the oven until light golden brown and tender, about 25 minutes, stirring halfway through.
  3. Meanwhile, wash the chanterelles, pat dry, cut into roughly ½- to 1-in [12-mm to 2.5-cm] pieces, and set aside. In a large heavy skillet over medium heat, melt the butter, add the onion, and cook, stirring occasionally, until it begins to soften, about 3 minutes. Add the mushrooms, ½ tsp of salt, and ½ tsp of pepper. Cook, stirring occasionally, until there is no longer any liquid remaining from the mushrooms, about 15 minutes.
  4. Add the parsley and garlic, and cook for 2 more minutes, stirring frequently. Remove the pan from the heat. In a large bowl, whisk the half-and-half and the eggs together. Add the grated cheese, allspice, 1 tsp of salt, and 1 tsp of pepper. Stir in the onion and mushrooms, roasted squash, and toasted bread cubes until they are well coated. Let this stand for 10 minutes so the toasted bread can absorb some of the liquid.
  5. Butter six ramekins. Spoon the mixture into the ramekins, filling them to the top (it’s okay to heap the pudding a bit) and place them on a baking sheet. Bake until the bread puddings are just firm to the touch, 30 to 35 minutes. Cool slightly and garnish with herbs or greens, if using, just before serving.

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