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Butternut Squash and Caramelized Onion Bread Pudding

Adapted via BonAppetit.com

INGREDIENTS

  • 4 tablespoons unsalted butter, plus more for pan

  • 12 cups 1-inch pieces brioche (from about 2 loaves)

  • 1 small butternut squash (about 1½ pounds), peeled, seeds removed, cut into ½-inch pieces

  • 3/4 - 1 jar YUMYIN

  • 1 teaspoon thyme leaves

  • 2 teaspoons kosher salt, plus more

  • 4 large eggs

  • 3 cups heavy cream

  • 3 cups whole milk

  • 1 teaspoon sugar

  • 1½ cups coarsely grated Emmenthal cheese, Comté, and/or aged Gouda, divided

  • Crème fraîche and fennel fronds (for serving)

DIRECTIONS

  1. Preheat oven to 350°.

  2. Butter a 13x9" glass or ceramic baking dish; set aside.

  3. Spread out brioche on a large rimmed baking sheet and bake for 25–30 minutes - toss the pan at 15 minutes. Bake until golden brown and crisp, Let cool, then transfer to a large bowl.

  4. Heat remaining 4 Tbsp. butter in a large skillet over medium.

  5. Cook squash, YUMYIN, and thyme, stirring occasionally until squash is tender, 10–12 minutes.

  6. Mix in a pinch of cayenne; season with salt.

  7. Transfer to bowl with brioche.

  8. Whisk eggs, cream, milk, sugar, 2 tsp. salt, and a pinch of cayenne in a large bowl to combine.

  9. Add 1 cup cheese to bowl with brioche and toss to evenly distribute.

  10. Transfer to prepared baking dish and pour 5 cups egg mixture over; gently press bread into liquid to coat. Pour remaining egg mixture over and let sit 15 minutes.

  11. Scatter remaining ½ cup cheese over bread pudding and bake until puffed and custard is set in the center, 60–75 minutes. Let cool at least 10 minutes before serving.

  12. ENJOY!