Boy oh boy, does this sound enticing: Savoury Bread Pudding!

[inanna]

Note the butternut squash (and pics!):

When you think of bread pudding, it’s usually the sweet version — accompanied by a warm custard — that comes to mind.

But bread pudding can also be savoury and with Thanksgiving weekend upon us, it’s the perfect time to think about this side dish that can replace the stuffing if you are planning on roasting a turkey.

My version today is vegetable version, featuring local squash and kale. The nice thing about this dish is it can be assembled in late morning and baked an hour or so before you plan to serve dinner.

The roasted squash makes this bread pudding particularly moist and delicious.

The sage is in keeping with all those great Thanksgiving flavours.

http://www.theobserver.ca/2017/10/06/fare-with-flair-savoury-bread-pudding

Recipe and pic at link...

[MuseRider]

1. Ooh that does sound good!

I would make this for a different celebration because my two sons would absolutely refuse to eat here with us if I did not make the stuffing I and now they have grown up with!

I never thought of savoury bread pudding. Mmmm. Thanks for this. (I don't post much here, not much of a cook but I do read so thanks again)

[inanna]

2. You are welcome.

I think I'm gonna go ahead and just make it this year. Daughter is away for the Holiday and so I'm just cooking for lil' ole me (and possibly brother) - so I can eschew "tradition" and just do what I want!

I'll let ya know how it turns out!

[MuseRider]

16. Please do!

Every now and then it is OK to have a quiet holiday. Enjoy and cook what you want.

[justhanginon]

4. Same problem here with the kids. Many years back I had the temerity

to add toasted pecans to our very traditional bread sage stuffing. You would think I had blasphemed the thanksgiving gods. They also could not understand why I bothered making vegetables. I was informed, nobody eats vegetables on thanksgiving. Just turkey, stuffing, mashed potatoes, gravy and cranberry sauce. I also got in trouble for making homemade cranberry sauce, had to be the jellied kind in the can. Later on I was able to add candidied yams. That was probably 50 some years ago and they still want the traditional dinner. I still love to cook and fortunately these old bones are still able to accomodate their wishes (without toasted pecans of course).

[MuseRider]

17. LOL that is a riot.

Sounds familiar. I am also stuck with Brussels Sprouts although that is a good thing but other than that I don't think that even green beans would do it. Mashed potatoes with sour cream and cream cheese and absolutely gallons of gravy. I learned to make gravy that will knock their socks off every year. It almost guarantees they will return home for those holidays. Like I said, I am not a cook but this meal I have down to what day things need to be done. I make my own bread for croutons etc.

Oh yes, the cranberry sauce in the can. LOL! Yup. The only thing that got them away from that was cranberry salsa. Make a lot and serve it over cream cheese as a dip at any NYE party. Mmmmm.

Enjoy your holiday cooking. Ya gotta love that it is so easy to establish a tradition in your kids.

[appleannie1943]

3. I always make stuffing with milk and eggs. It was the way my mother made it.

Hard bread broken in small cubes, celery, onion, seasonings, milk and egg beat together and mixed with the bread until it is wet but not soggy. Baked either in the turkey or separate with the neck and giblets on top to flavor it. The fur babies eat the neck and giblets when it is done. It is a savory bread pudding and you can add whatever you like to it. Oysters, sausage meat, other vegetables, chestnuts, whatever.

[procon]

5. My mom used to make something similar, she called it a Leftover Loaf.

My parents grew up in the depression era and she remained a frugal cook her whole life, so nothing went to waste in her kitchen. On a Monday or Tuesday she would take all the bits of meat and veggie leftovers from the weekend, mix in all the old bread, misc remnants from the fridge, add some onions and eggs, and put the bowl in the pressure cooker. While it cooked, she made a gravy or white sauce, sometimes with cheese (she was always partial to Velveeta... that stuff gags me). It made a cheap, filling, and very tasty meal for our large family.

I don't usually have too many leftovers to make savory bread dish like my moms', but have my own version that usually incorporates ham, sweet potatoes, corn and fresh cranberries with bread.

[inanna]

6. Well, you've given me a wonderful idea here to use anytime!

Thanks!

Sounds awesome...



ETA: I like Cheez Whiz (melted) over Velveeta. Might try that too...

[ATL Ebony]

7. Bet it's tastey. I added to my one of my "go to" recipes for a Rotisserie Chicken dinner.

Thanks for sharing.

[bobbieinok]

8. Like idea of savory bread pudding

Don't like sweet potatoes. Don't understand kale.

Any recommendations for other savory bread pudding recipes?

[inanna]

9. There's no sweet potatoes in the linked recipe.

Only squash.

And I'm sure you could omit the kale if it's not your thing...

[bobbieinok]

10. Misread it. I equate squash and sweet potatoes

2 similar (to me) things I don't like.

[csziggy]

11. Uh - there is no bread in the ingredient list!

I wonder how much bread you are supposed to use?

[inanna]

12. Yes. You are correct.

I don't know either and now I am bummed.

Sounds good and I was wanting to make it.

Sorry about the oversight.

[csziggy]

13. Not your fault

Maybe send the paper a comment and see if they correct the recipe?

It does sound good even if it would make far more than I could use in one month!

[csziggy]

14. Here is a similar recipe without the kale

And with less cheese:

Butternut Squash Bread Pudding
Ingredients

2 tablespoons olive oil, plus more for the baking dish
2 medium onions, chopped
1½ pounds butternut squash (about half a medium squash)—peeled, seeded, and cut into ½-inch pieces
kosher salt and black pepper
2 tablespoons chopped fresh sage
6 large eggs
2 cups whole milk
¾ pound soft French or Italian bread, cut into 1-inch pieces (about 7 ½ cups)
½ pound Gruyère, grated (2 cups)

How to Make It
Step 1
Heat oven to 375° F. Oil a 2 ½- to 3-quart baking dish.

Step 2
Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes. Add the squash, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing frequently, until just tender, 8 to 10 minutes more. Stir in the sage. Let cool for 10 minutes.

Step 3
In a large bowl, whisk together the eggs, milk, and ¼ teaspoon each salt and pepper. Add the bread, cheese, and squash mixture and toss to coat.

Step 4
Transfer to the prepared baking dish and bake until golden brown and set, 55 to 60 minutes.

https://www.realsimple.com/food-recipes/browse-all-recipes/butternut-squash-bread-pudding

[locks]

15. This sounds great

I imagine 2 or 3 cups of stale bread would be about right.