Sweet and Savory Bread Pudding

Name: Sweet and Savory Bread Pudding
Prep time: 57 min
Cook time: 57 min
Total time: 57 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams brioche, challah, or sourdough bread, cut or torn into 1-inch pieces; 8 servings Freshly ground black pepper for seasoning; 177 milliliters brandy; 3 Tbsps brown sugar; 2 Tbsps butter, plus extra for greasing the pan; 454 grams butternut squash, peeled, and cut into 3/4-inch pieces; 2 Tbsps cinnamon; 8 eggs, beaten; 1 Tbsp fresh thyme leaves, chopped; 710 milliliters heavy cream; 8 servings Kosher salt for seasoning; 4 parsnips, peeled, and cut into 3/4-inch pieces; 59 milliliters vegetable oil

Need a lacto ovo vegetarian dessert? Sweet and Savory Bread Pudding could be an awesome recipe to try. This recipe makes 8 servings with 765 calories, 16g of protein, and 48g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of heavy cream, brown sugar, brandy, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 57 minutes. Sweet and Savory Bread Pudding, Savory Bread Pudding Bites With Sweet Onion Marinade, and Savory Bread Pudding are very similar to this recipe.

Instructions

Watch how to make this recipe.

Set an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Grease a 9 by 13-inch glass baking dish. Set aside.

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Glass Baking Pan

Oven

In a large skillet, melt the butter over medium-high heat.

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Butter

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Frying Pan

Add the butternut squash and parsnips. Season, to taste, with salt and pepper. Cook, stirring occasionally, for 5 minutes until slightly softened. Set aside to cool.

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Butternut Squash

Salt And Pepper

Parsnip

Add the bread to a large bowl.

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Bread

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Bowl

In another bowl mix together the heavy cream, eggs, brandy, vegetable oil, brown sugar, cinnamon and thyme.

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Vegetable Oil

Brown Sugar

Heavy Cream

Cinnamon

Brandy

Thyme

Egg

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Bowl

Pour the cream mixture over the bread and toss gently to coat.

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Bread

Cream

Add the cooled vegetables and toss until the bread is coated. Spoon the mixture into the prepared pan.

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Vegetable

Bread

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Frying Pan

Bake for 40 to 45 minutes until the bread pudding is puffed and golden.

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Bread

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Oven

Equipment

Ingredients

Servings:

454grams

brioche, challah, or sourdough bread, cut or torn into 1-inch pieces 8servings

Freshly ground black pepper for seasoning 177milliliters

brandy 3Tbsps

brown sugar 2Tbsps

butter, plus extra for greasing the pan 454grams

butternut squash, peeled, and cut into 3/4-inch pieces 2Tbsps

cinnamon 8

eggs, beaten 1Tbsp

fresh thyme leaves, chopped 710milliliters

heavy cream 8servings

Kosher salt for seasoning 4

parsnips, peeled, and cut into 3/4-inch pieces 59milliliters

vegetable oil

Recommended wine: Madeira, Pedro Ximenez

Madeiran and Pedro Ximénez are great choices for Bread Pudding. Pedro Ximénez's sweet, nutty flavor with notes of figs and caramel pair so well with bread pudding. Madeiran is another option - you can even find recipes using madeiran in the bread pudding! The Ashbrook Estate Verdelho with a 4.4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.

Ashbrook Estate Verdelho

A vibrant, unwooded style of Verdelho with lashings of fruit aromas on the nose marrying with tropical fruit flavors and hints of spice on the palate. The wine stays focused and finishes crisp and dry yet has a powerful and refreshing length that makes this wine the perfect accompaniment to spicy, full flavored dishes. Famous for its natural acidity, this variety ages beautifully. Cellaring for more than five years rewards with complex spice and honeysuckle and developing nutty and toasty characters.