1 Video | Photo: Sweet and Savory Bread Pudding Recipe
Ingredients
- 2 tablespoons butter, plus extra for greasing the pan
- 1 pound butternut squash, peeled, and cut into 3/4-inch pieces
- 4 parsnips, peeled, and cut into 3/4-inch pieces
- Kosher salt for seasoning
- Freshly ground black pepper for seasoning
- 1 (1 pound) loaf brioche, challah, or sourdough bread, cut or torn into 1-inch pieces
- 3 cups heavy cream
- 8 eggs, beaten
- 3/4 cup brandy
- 1/4 cup vegetable oil
- 3 tablespoons brown sugar
- 2 tablespoons cinnamon
- 1 tablespoon fresh thyme leaves, chopped
Directions
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.
In a large skillet, melt the butter over medium-high heat. 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.
Add the bread to a large bowl.
In another bowl mix together the heavy cream, eggs, brandy, vegetable oil, brown sugar, cinnamon and thyme. Pour the cream mixture over the bread and toss gently to coat. Add the cooled vegetables and toss until the bread is coated. Spoon the mixture into the prepared pan. Bake for 40 to 45 minutes until the bread pudding is puffed and golden.
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By suzanneheinrich
St Charles, IL
on November 09, 2012
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I made this recipe but used Pannetone Sweet Bread and used half the amount of brandy. It was delicious and everybody said this was "my" dish to bring to Thanksgiving forevermore.
By sabrekea
Fayetteville, NC
on November 24, 2011
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When your mother ever so sweetly says "these are not flavors I enjoy together" you know your dish has tanked. As my brother said, "in theory these ingredients all sound like this should taste great... but not so much" This was expensive and time consuming for such poor results. Giada you have never let me down before but this one needs to be dropped from the recipe list.
By brendagiz
on November 24, 2011
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I wish I would have followed the recipe instead of altering it, as many of the other comments suggested. It lacked more cinnamon, because I cut the amount to 2tsp. I reduced the amount of brandy to 1/3cup and I didn't replace the lost liquid, so the bread pudding browned it only 25 minutes, and my parsnip wasn't thoroughly cooked. It reminded me of french toast only baked. I will try it again, but this time I will follow the recipe. If you don't like cinnamon or brandy, then you won't like this recipe.
Read all 30 reviews