Sweet bread pudding’s one thing, but we brought the much-loved dish to the dinner table with this recipe for savory bread pudding. Bites of butternut squash, fresh sage, and Gruyere cheese provide the flavor for this easy to prepare casserole, which bakes in the oven for right around an hour. That window gives you plenty of time to work on the rest of the meal. Or, better yet, make our Butternut Squash Bread Pudding to enjoy with a slow-cooker roast, and you’ll have a blissful hour to relax under a blanket on the couch or sip a hot tea. The perfect antidote to chilly fall evening.
2 tablespoons olive oil, plus more for the baking dish
2 medium onions, chopped
1½ pounds butternut squash (about half a medium squash)—peeled, seeded, and cut into ½-inch pieces
kosher salt and black pepper
2 tablespoons chopped fresh sage
6 large eggs
2 cups whole milk
¾ pound soft French or Italian bread, cut into 1-inch pieces (about 7 ½ cups)
½ pound Gruyère, grated (2 cups)
Sat fat 9g
How to Make It
Heat oven to 375° F. Oil a 2 ½- to 3-quart baking dish.
Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes. Add the squash, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing frequently, until just tender, 8 to 10 minutes more. Stir in the sage. Let cool for 10 minutes.
In a large bowl, whisk together the eggs, milk, and ¼ teaspoon each salt and pepper. Add the bread, cheese, and squash mixture and toss to coat.
Transfer to the prepared baking dish and bake until golden brown and set, 55 to 60 minutes.