Savory Bread Pudding
1 Med Butternut squash cut into 3/4" cubes. Put in a plastic bag with
2 Tbsp. Extra Virgin Olive Oil. Shake to coat squash and dump squash onto a jelly roll pan (cookie sheet with sides)
Roast in 375 degree oven about 30 minutes, until tender, but not squishy
While squash is roasting:
Saute leeks and
4 cloves garlic in
2 Tbsp butter
add 1 Cup cooked meat (I used diced ham)
Set aside and whisk
3 Cups milk (I used 1 1/2 cups 2 % milk and 1 1/2 cups half and half
1/4 cup shredded parmesan cheese
1 tsp. dried thyme
Salt and pepper to taste
Stir leeks, garlic, and meat mixture into the egg and milk mixture
6 cups cubed stale bread (3/4 in. cubes) (I used garlic croutons) spread in the bottom of a 9x 13 inch pan
Bake at 375 degrees for about 30 minutes — until custard is set.
It smelled really good while it was cooking and it was yummy.
Logan is generally averse to new food or any kind of change and he did say he doesn't care for butternut squash, but he ate it all.
I would have enjoyed it more if my "Pine Nut Mouth" were gone. I developed a bitter taste in my mouth last week and thinking it must be a symptom of something dreadful, I googled and found a number of references to a bitter taste developing a few days after eating roasted pine nuts imported from Asia by Trader Joe's! No kidding. Just a week ago, I fixed Brussels sprouts with parmesan, garlic, and pine nuts (guess where I got my pine nuts). I was fine tuning the recipe I planned to serve for Christmas dinner. About four days ago, I developed the bitter taste and learned about "Pine Nut Mouth." What I don't know is whether it is an allergy and only a few of us lucky folks will get it, or if everyone who eats the same pine nuts will get it. Unfortunately, I used the rest of the pine nuts to make a huge batch of pesto which I froze in cute little containers with the intention of passing out Italian themed Christmas gifts. Today I pitched the pesto. Let them eat Marinara!