I was strolling through my pictures on social media and saw this post below. I made a few years ago during the holidays and thought this would be a good one to share with you guys since Thanksgiving is this week. Hope you enjoy it!
What I do with leftover Butternut Squash Bread Pudding and my leftover Red Wine Balsamic reduction sauce?. Well… I put them together. I also caramelized some more of my butternut squash, added it on top of the bread pudding with a sprig of mint. A big drizzle of the wine sauce and there you have it! Finish everything off with a pinch of fleur de sel to make this dish truly sing.
The recipe below is for a full pan of bread pudding. The photos you see are from my leftovers, but you can add the mixture to individual ramekins, if you would like to servr it this way. I hope this will be a dish you enjoy not just for Thanksgiving, but year round. As always Set the Table with Love. Happy Thanksgiving.
- 4 cups butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground clove
- 1/8 teaspoon ground nutmeg
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 8 large eggs
- 1 1/2 cups half-and-half
- 1 1/2 cups chicken broth
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon garlic powder
- 12 cups of day old bread, I used whole wheat bread, but you can use challah bread
1. Preheat oven to 425°F. Toss together butternut squash, oil, and spices with 1 teaspoon of the salt, and 1/4 teaspoon of the pepper on a large rimmed baking sheet until coated. Bake until squash is tender and starting to brown, 25 to 30 minutes. Cool on baking sheet about 10 minutes. Reduce the oven to 300 F and add the bread cubes onto a cookie sheet and place in the oven and bake until golden brown about 25-30 minutes. Remove from the oven and set aside.
2. Coat a 13- x 9-inch baking dish with cooking spray. Whisk together eggs, half-and-half, broth, thyme, garlic powder, add the remaining 1 teaspoon of kosher salt and 1/4 teaspoon pepper in a large bowl until combined. Add bread cubes and the cooled squash. Add the mixture into prepared baking dish. Let stand at room temperature 30 minutes, so the liquid can absorb into the bread.
3. Bake at 350 F, until it begins to brown and center is set, about 45 minutes, covering with aluminum foil after about 30 minutes to prevent excessive browning, if needed. Cool 15 minutes and drizzle with Red Wine Balsamic Reduction before serving.
Balsamic Red Wine Reduction
- 1/2 cup Balsamic Vinegar
- 1/2 cup Red Wine ( one you will drink yourself)
- 2 Tbsp Organic Raw Honey
1. In a small saucepan combine balsamic vinegar, red wine and honey.
2. Stir well and cook over medium high heat for about 10 minutes or until reduced to a syrupy consistency.
3. You can store it in an airtight glass container for 2-3 weeks.