2 tb Olive oil or unsalted
-butter; plus more for pan
1 lb Butternut squash; peeled,
-cut into 3/4" pieces
4 Parsnips; peeled, cut into
-3/4" pieces
1 lb Bioche, Challah, or
-sourdough bread load; cut
-or torn into 1" pieces
3 c Heavy cream
8 lg Eggs; beaten
1/2 c Brandy
1/4 c Vegetable oil
3 tb Light brown sugar
1 1/2 tb Ground cinnamon
1 tb Fresh thyme leaves; chopped
A savory bread pudding has all the comfort food flavors of stuffing
with no need for the bird.
Place an oven rack in the center of the oven and preheat the oven to
375 F. Grease a 9x13" glass baking dish. Set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the
butternut squash and parsnips. Season with salt and pepper. Cook,
stirring occasionally, for 8 minutes, or until slightly softened. Set
aside to cool.
Put the bread in a large bowl. In another large bowl, combine the
heavy cream, eggs, and brandy. Whisk in 2 ts salt, 1 ts pepper, the
vegetable oil, brown sugar, cinnamon, and thyme until smooth. Pour
the cream mixture over the bread. Add the cooled vegetables and toss
until the bread and vegetables are coated. Spoon the mixture into the
prepared dish.
Bake for 40 to 45 minutes, until the bread pudding is puffed and
golden (cover the pan with foil if the top becomes too brown during
baking).
