Three-Cheese Spinach and Butternut Squash Bread Pudding

22 Nov

Well, that’s a mouthful. I basically listed all the ingredients you need to make this dish in the title. Anyway. Bobby and I made this (plus an obligatory apple pie) for a pseudo-Thanksgiving potluck when he came to visit last weekend. We actually didn’t have any of the ingredients necessary to make this dish, so we winged it.

I’m going to list the ingredients I used, but I would highly recommend checking out the original recipe for the real thing. It’s pretty funny when you compare the two recipes, actually.

Three-Cheese Spinach and Butternut Squash Bread Pudding
Adapted quite liberally from Ezra Pound Cake

1 large butternut squash
3 tbsp olive oil
6 large eggs
1 1/2 cups heavy cream
6 tbsp white wine
liberal dash of oregano
1 week-old baguette, cubed (I would not recommend leaving your baguette out for this long. It’s really hard to cut.)
salt and pepper to taste
half an onion, chopped
2 cloves garlic, chopped
squirt of Sriracha sauce
1 1/2 lbs fresh spinach, chopped
3 handfuls of Trade Joe’s three-cheese mix (cheddar, Asiago, and something else I can’t remember)

Preheat oven to 400 degrees. Cut butternut squash in half and scoop out the seed and guts. Brush tops with olive oil and bake face-up on a cookie sheet for 30-45 minutes, until soft. The original recipe said to peel the squash and cut into cubes prior to baking, but I hate peeling butternut squash with a passion. They’re slippery little buggers. And the cubes degrade into mush when you mix it into everything else anyway.


Meanwhile, beat the eggs and mix in the heavy cream, wine, and oregano. Dump in your bread cubes and mix to coat. Let sit for at least 30 minutes. My bread had poppy seeds that we tried to scrape off, with moderate success. Don’t accidentally buy a poppy seed baguette, kids.

By this time, your squash should be nice and soft. Grab a spoon or a heat-resistant boyfriend and scoop out the flesh. You’ll want smaller chunks than in the picture below, else you’ll be munching on humongo pieces all dinner. Not that that’s always a bad thing.

Decrease the oven to 350 degrees.

Heat up the rest of your olive oil in a large pan and saute the onions and garlic. Add the Sriracha sauce, salt, and pepper to taste. Add spinach and cover for about a minute. The greens should be wilted, but not bodiless mush.

With a slotted spoon, transfer a layer of cream-soaked bread into a well-buttered baking dish. Add a layer of spinach and another of squash, then cover with a layer of cheese. Repeat until you run out of ingredients, then pour on the remaining egg ‘n cream.


Cover with aluminum foil and bake for about 20 minutes. Uncover and bake for another 20 minutes or so, until the custard has set. Om nom nom nom…

I wasn’t a huge fan of the bread pudding part because, well, it was my first time eating bread pudding. I hadn’t expected it to be quite so mushy. The spinach and butternut squash were incredibly tasty with cheese, though.

Length of Procrastination: 1.5 hours

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