Sunday, January 31, 2010
The Chef de Plunge: Butternut Squash, Swiss Chard, and Cheddar Bread Pudding
Re-posted from my food blog, The Chef de Plunge
Warm, cheesy, comforting, what else could you ask for on a freezing cold night in MA?
Butternut Squash, Swiss Chard, and Cheddar Bread Pudding
Adapted from Epicurious
Ingredients
1 pounds peeled seeded butternut squash, cut into 1-inch cubes (about 3 cups)
1 1/2 tablespoons olive oil, divided
3/4 teaspoons coarse kosher salt plus additional for sprinkling
4 large eggs
1 cup whole milk
6 tablespoons dry white wine
1 1/2 teaspoons Dijon mustard
1 day-old whole wheat bread (ours was homemade, from the Tasajara Bread Book
, once again), torn into 1-inch pieces (about 5 cups)
1/2 cup chopped shallots (about 2 large)
1 bunch Swiss chard (about 1/2 pound), ribs removed, coarsely chopped
8 ounces extra-sharp cheddar cheese, coarsely grated
Warm, cheesy, comforting, what else could you ask for on a freezing cold night in MA?
Butternut Squash, Swiss Chard, and Cheddar Bread Pudding
Adapted from Epicurious
Ingredients
1 pounds peeled seeded butternut squash, cut into 1-inch cubes (about 3 cups)
1 1/2 tablespoons olive oil, divided
3/4 teaspoons coarse kosher salt plus additional for sprinkling
4 large eggs
1 cup whole milk
6 tablespoons dry white wine
1 1/2 teaspoons Dijon mustard
1 day-old whole wheat bread (ours was homemade, from the Tasajara Bread Book
, once again), torn into 1-inch pieces (about 5 cups)1/2 cup chopped shallots (about 2 large)
1 bunch Swiss chard (about 1/2 pound), ribs removed, coarsely chopped
8 ounces extra-sharp cheddar cheese, coarsely grated
that can also steam, as recommended by Cooks Illustrated) preheat oven to 400°F and toss squash with 1 tablespoon oil on rimmed baking sheet. Sprinkle with coarse salt; bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes.Whisk eggs in large bowl. Add half and half, wine, mustard, and 1 1/2 teaspoons coarse salt; whisk to blend. Add bread; fold gently into egg mixture. Let soak 30 minutes, stirring occasionally.
Meanwhile, heat 2 tablespoons oil in large pot over medium-high heat. Add shallots and sauté until soft, stirring frequently, about 5 minutes. Add Swiss chard; cover and cook 2 minutes. Uncover and stir until chard is wilted but still bright green, about 5 minutes (chard will be a bit crunchy).
Generously butter 8x8x2-inch baking dish. Using slotted spoon, transfer half of bread from egg mixture to prepared baking dish, arranging to cover most of dish. Spoon half of chard over bread. Spoon half of squash over bread and chard; sprinkle with half of cheese. Repeat with remaining bread, chard, squash, and cheese. Pour remaining egg mixture over bread pudding.
Cover bread pudding with foil. Bake 20 minutes. Remove foil; bake uncovered until custard is set and bread feels springy to touch, about 20 minutes longer.
Preheat broiler; broil pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes and serve.
Labels: The Chef de Plunge
