I made this savory bread pudding to take to our family Thanksgiving dinner. It’s from the new Cooking Light cookbook. The recipe can be found on their website here.
This is the bread pudding before baking.
Overall, I thought it was a really good recipe and would probably make it again, but for Thanksgiving, it was maybe not the greatest choice, but it was too similar to the stuffing and having both at the same meal was a bit much. I might be tempted, in the future, to add a little chopped, sauteed celery to it and serve this INSTEAD of stuffing, but it’s definitely not necessary to have both. It was yummy, though, and rich. I used a really good parmesan (Reggiano, my favorite), so the cheese flavor really came through. The technique for cubing and then roasting the butternut squash was really handy, too, and I will probably prepare it again that way for adding to salads, veggie sautes, even an omelet or some cooked rice or pasta. The squash that I started with was HUGE, so I roasted all of it and froze what I didn’t need for this recipe, so watch out for butternut squash ravioli or risotto or soup or something on the blog really soon.
I also made a batch of the gnocchi – again – I think that I have them perfected now. They received rave reviews. I also made this salad again – also very well received. I also brought along a batch of the Swedish Spice cookies.