Butternut Squash and Leek Bread Pudding
Ingredients
- 1 pound butternut squash, cut into 1/2 inch pieces
- 1 large leek, thinly sliced
- Olive oil to drizzle
- 4 eggs
- 2 1/2 cups whole milk
- 3 tablespoons maple syrup
- 2 tablespoons fresh thyme leaves
- 1 teaspoon kosher salt
- A few grinds of black pepper
- 3/4 pound dry/stale multi-grain bread, cut into 1 inch pieces
- 3/4 cup fresh cranberries
- 4 ounces soft goat cheese
- 1/4 cup pecans, toasted and chopped
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