Bread Pudding With Kabocha Squash & Herbs
6 cups cubed ( 1/2-inch cubes) pan de mie, Challah or dense white bread with crusts removed
1 small kabocha squash (about 2-3 pounds), or 1 cup canned pumpkin puree (see Note)
Olive oil
Custard
2 cups whole milk
1 cup heavy cream
1/2 cup sugar
1 tablespoon packed fresh, whole marjoram leaves
1 tablespoon packed fresh, whole rosemary leaves
3 large eggs
3 large egg yolks
1/2 teaspoon vanilla
1/2 teaspoon kosher salt, or to taste
Garnish
1 tablespoon unsalted butter, or to taste
1/8 teaspoon kosher salt
2 tablespoons dark brown sugar
Cream Topping
1/4 cup crème fraiche
1/2 cup heavy cream
2 1/2 tablespoons sugar
1/4 teaspoon vanilla
1/2 teaspoon minced lemon zest
Spread out bread cubes on a baking sheet and let sit at room temperature overnight. Or, bake them in a 200° oven for 15 to 20 minutes, or until dry to the touch.
For the squash: Preheat oven to 400º. Cut squash in half; remove seeds. Rub oil over cut surface of one of the squash halves. Place cut-side down on a foil-covered baking sheet. Roast for about 30 minutes, or until a knife can easily be inserted into the flesh. Let cool. Scoop the flesh into a bowl and mash it. You will need 1 cup squash puree for this recipe.
Peel the other squash half and cut into 1/4-inch-thick slices (you will use about half of the slices on top of the pudding); reserve remainder for another use.
For the custard: Combine the milk, cream and sugar in saucepan. Add marjoram and rosemary. Bring to a simmer over medium to medium-low heat. Remove from heat and set aside to steep for 3 to 4 minutes, until there is a definite flavor and aroma from the herbs, but not overpowering. Strain; discard herbs.
Beat together eggs and egg yolks in a bowl. Then slowly begin adding hot milk mixture, whisking constantly. Strain. Add vanilla and salt. Blend in squash puree.
Assembly: Decrease oven temperature to 350º. Butter a 2-quart souffle dish or deep oval casserole.
Place bread cubes in the dish, then slowly pour custard over them. Push down on bread so cubes are evenly moistened. Set aside for 5 to 10 minutes, until bread fully absorbs the custard.
For the garnish: Fan a layer of squash slices over top of pudding, dot with bits of butter, then sprinkle with salt and brown sugar.
Bake for 60 to 70 minutes, until a skewer inserted into middle of pudding comes out clean.
For the cream topping: Combine cream fraiche, cream, sugar, vanilla and lemon zest in a bowl. Briskly whisk until cream thickens and forms soft mounds. Refrigerate until ready to use.
Serve pudding warm with dollops of cream topping.
Serves 6 to 8
Note: If using canned pumpkin puree, omit squash slices and salt from the garnish and simply top pudding with brown sugar and bits of butter.
PER SERVING: 440 calories, 10 g protein, 40 g carbohydrate, 27 g fat (15 g saturated), 250 mg cholesterol, 384 mg sodium, 1 g fiber.