Savory Bread Puddings With Sherry roasted Butternut Squash And Brioche recipes
Ingredients
- 2 1/2 lbs (1.1 kg) butternut squash – peeled, seeded and cut in 1″ cubes (6 cups)
- 3/4 teaspoon sea salt
- ground black pepper
- 1/4 cup medium-dry sherry
- 3 tablespoons extra virgin olive oil
- 2 extra large eggs
- 1 extra large egg yolk
- 1/2 teaspoon sea salt
- ground black pepper
- 1 1/4 cups milk
- 1/2 cup heavy cream
- 8 oz (170 g) brioche – cut in 3/4″ cubes
- 4 oz (225 g) aged Gruyère, Comté or Emmental – coarsely grated
- 6 porcelain ramekins (8-ounce capacity) – buttered and floured
Instructions
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