Butternut squash and cheddar bread pudding from Bon Appétit Magazine, November 2009 (page 94) by Molly Wizenberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Vanessa on September 10, 2011

    Tried this tonight. The Epicurious reviews indicated that many folks found it to be bland, and better the next day. (I certainly have enough left over to eat it for three more meals, so I'll be finding out if it is better after a few days!) However, it was pretty terrific straight out of the oven! I did use an olive bread instead of a plain baguette (it had been in the freezer for quite a while and needed to be used up!). I also used an interesting-looking squash that had been marked in the store as an "organic butternut squash". It was even harder to get the peel off of it than it is to peel a standard butternut squash, but it had a nice clarity or purity of taste (though I don't think it was as pronounced as the taste of the conventional squash, so I don't think it did anything to make the dish less bland).

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.