Butternut Squash and Spinach Bread Pudding

• porties: 8 servings

Ingrediënten

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

Instructies

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450 degrees. Toss squash with oil, ½ teaspoon salt, and ¼ teaspoon pepper in bowl, then spread out onto aluminum foil–lined rimmed baking sheet. Arrange bread in single layer on second rimmed baking sheet.

Place squash on lower-middle rack and bread on upper-middle rack. Bake bread until crisp and browned, about 12 minutes, stirring halfway through baking. Remove bread from oven and stir squash; continue to cook squash until tender, 10 to 15 minutes.

Whisk cream, milk, yolks, ½ cup Parmesan, thyme, garlic, remaining 1 teaspoon salt, and remaining ¾ teaspoon pepper together in large bowl. Stir in toasted bread and let sit, stirring occasionally, until bread softens and is beginning to absorb custard, 30 to 45 minutes. When bread is softened, stir in roasted squash and spinach.

Spray 13 by 9-inch baking dish with vegetable oil spray. Adjust oven rack to middle position and heat oven to 350 degrees. Pour half of bread mixture into prepared dish and sprinkle with ¼ cup Parmesan. Top with remaining bread mixture and remaining ¼ cup Parmesan. Bake until custard is just set, about 1 hour, rotating dish halfway through baking. Let cool for 10 minutes before serving.

Voedingswaarde

• Calorieën: 5064