This recipe was born of a challenge to use only ingredients grown or produced within Utah- and guess what, our savory bread pudding won the Eat Local recipe contest! Here in the Beehive State, we grow wheat that many local bakers use in their breads. We’ve got cows, meaning local dairies, and lots of locally made cheeses. We’ve got farm fresh eggs, great produce, and of course salt! This dish, paired with an easy sipping red, makes a comforting fall meal. It’ll also be a perfect side dish on your Thanksgiving table… but don’t wait that long to make it.
- 1 pound sourdough bread cut into cubes
- 1 medium butternut squash
- 1 bunch swiss chard or other dark leafy green washed and stemmed
- 6 cloves garlic
- 6 eggs
- 2 cups whole milk
- 6 ounces smoked cheddar cheese shredded
- 1 1/2 teaspoons kosher salt
Preheat the oven to 375 degrees. Cut the squash in half lengthwise and scoop out the seeds. Place on an oiled baking sheet, cut side down, and roast until softened, about 40-50 minutes. The last 15 minutes of baking, add the unpeeled garlic to the baking pan and roast with the squash. Remove both from the oven and let cool down until it can be handled. Peel the squash and cut into roughly 1 inch pieces. Set aside. Peel the garlic and place in a very large mixing bowl.
Bring a medium pot of water to a boil and blanch the greens for 2 minutes. Strain, pressing on the greens to extract as much water as possible. Coarsely chop.
Mash the garlic in the bowl, and whisk in the eggs, milk, and salt. Add the cubed bread and toss to coat. If it seems dry, add a little more milk so that the bread is fully moistened. Stir in the greens, the squash, and finally stir in the cheese. Scrape the mixture into a large (at least 9 x 13) buttered baking dish. At this point it can be refrigerated for up to 6 hours before baking.
Bake the bread pudding in a 325 degree oven for 40-50 minutes, until cooked through and lightly browned on the top. Serve warm.
Try with the Stéphane Aviron Beaujolais-Villages ’16.