Savory Bread Pudding with Sautéed Leeks and Butternut Squash

I love bread pudding. It is my idea of a soothing comfort food–right up there alongside refried beans and candy corn. That said, I guess it’s pretty clear that carbs whisper sweet nothings in my ear when the pressure’s on in my life .

While I have many fond memories of eating bread pudding over the years, two recipes in particular stand out in my memory–a decadent whiskey-sauced bread pudding I learned to make at a cooking school in New Orleans and an Indian version (Shahi Turka) made with almonds and saffron that we devoured every night during a wonderful stay in New Delhi. 

Over the years, however, I’ve learned that there is another kind of bread pudding, a savory one, that rivals its sweet cousins in the wonderfulness department. ( Yes, Virginia. Wonderfulness is a real word according to Merriam Webster.)This is a post about one of those savory delights,  a bread pudding that features leeks sautéed in butter and bits of butternut squash suspended in a creamy gruyere-flavored custard. Are you drooling yet?

This beautiful casserole would be a perfect dish to serve at an elegant breakfast or brunch. It also would be excellent served as a main dish any night of the week.  Just pair it with a green salad and you have a satisfying meal.

Here is a link to the original recipe: Roasted Butternut Squash Bread Pudding with Gruyere

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