Ingredients
Main Ingredients
- 16 oz. challah or brioche bread, cut into 1 ½ inch cubes
- 1 tablespoon olive oil
- 3 cups butternut squash, peeled and cut into ½ inch cubes
- 2 ½ cups sliced cremini mushrooms
- 1 ¾ cups milk (whole or 2%)
- ½ cups heavy whipping cream
- 4 large eggs
- 1 ¾ cups grated Gruyere cheese, preferably freshly grated
- ½ cup sliced green onions (white and green parts)
Seasonings
- 1 ¼ teaspoon salt, divided
- ½ teaspoon garlic powder
- ¾ teaspoon dried rosemary, rubbed well between your palms until fragrant
- ¼ teaspoon fresh cracked black pepper
Instructions
- Prepare the vegetables: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes in olive oil and half of the salt (about ⅝ teaspoon), spreading them evenly on a baking sheet. Roast for about 20-25 minutes until tender and caramelized, then set aside to cool slightly.
- Sauté mushrooms: In a skillet over medium heat, add a little olive oil and sauté the sliced cremini mushrooms with the remaining salt until they release their moisture and become golden brown, about 6-8 minutes. Remove from heat and let cool.
- Prepare the custard mixture: In a large mixing bowl, whisk together the milk, heavy cream, eggs, garlic powder, dried rosemary, and black pepper until smooth and well combined.
- Combine bread and vegetables: Add the cubed bread, roasted butternut squash, sautéed mushrooms, grated Gruyere cheese, and sliced green onions into the custard mixture. Gently fold the ingredients to ensure the liquid fully absorbs into the bread cubes.
- Assemble and bake: Grease a casserole or baking dish, then transfer the mixture evenly inside. Press down lightly to compact the bread pudding but keep it airy. Bake in the preheated oven at 350°F (175°C) for 45-55 minutes or until the custard is fully set and the top is golden brown and slightly crisp.
- Rest and serve: Remove from the oven and allow the bread pudding to rest for 10 minutes before serving. This helps to set the custard fully and enhances the flavors.
Notes
- Use day-old challah or brioche bread for better texture as it absorbs the custard more effectively without becoming too mushy.
- Gruyere cheese can be substituted with other melting cheeses like fontina or sharp white cheddar, depending on your preference.
- For a dairy-free version, substitute milk and cream with plant-based alternatives and omit cheese or use vegan cheese.
- Make sure to evenly distribute the vegetables and cheese throughout the bread for consistent flavor in every bite.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
