Roasted Winter Squash & Leek Bread Pudding

Serves 6-8 

Preheat oven to 350


3/4 lb leftover bread, torn or cut into medium sized chunks 

4 T unsalted butter, melted 

1 lb roasted kabocha type winter squash, cut into medium sized pieces, leftover is fine

2 leeks, white part only, cut into half moons 

1/2 c green garlic, thinly sliced (optional, or substitute 2 garlic cloves)

2 c heavy cream 

6 large eggs 

3/4 c grated parmesan 


Freshly cracked black pepper 

Olive oil 


In a bowl, toss the bread pieces with the melted butter, transfer to a baking sheet and toast until crispy and golden brown. Remove and increase the oven temperature to 375. 

In a skillet, heat a small amount of olive oil and add the leeks and a pinch of salt and gently cook until tender but not caramelized, about 8 minutes. Stir in the green garlic and remove from heat. 

In a large bowl whisk the cream and eggs until incorporated, then add the leek mixture, roasted squash pieces, and parmesan. Next gently mix in the toasted bread and season the mixture lightly with salt and black pepper. 

Transfer the mixture to a baking dish that has been brushed with olive oil, cover tightly with foil and bake for 55 minutes. Test for doneness by inserting a cake tester or small paring knife into the center of the pudding. If it comes out clean, remove the pudding from the oven and set aside to cool slightly, if not bake longer in 10 minute intervals, checking again for doneness. Cut.