butternut squash bread pudding with italian
sausage and roasted quince
Chef Todd Gray of Equinox – Washington D.C.
Adapted by StarChefs
Yield: 6 Servings
Ingredients:
- 6 cups Brioche bread cubes, 1 inch dice
- 2 cups butternut squash purée
- 2 cups Italian sausage, casing removed
- 2 quince, peeled, cored, and diced
- 1 onion, peeled and diced
- 2 Tablespoons olive oil
- 3 eggs, beaten
- ½ cup Parmesan, grated
- 2 teaspoons rosemary, minced
- ½ cup heavy cream
- Salt and freshly ground black pepper, to taste
Method:
Preheat oven to 350°F. In large mixing bowl combine bread cubes
and squash purée, set aside. In large pan, cook sausage over medium
heat until fat runs out. Add onion and cook 10 minutes. Add to bread squash
mixture. Toss quince in olive oil and roast 30 minutes in oven. Remove
and add to bread and sausage mixture. Let cool. When mixture has cooled
add eggs, Parmesan, rosemary, cream and seasoning. Mix well to combine.
Pour into buttered baking dish and bake about 45 minutes - 1 hour. Remove
and sprinkle with additional parmesan. Serve warm.
Wine Pairing:
Bouchard, Clos de la Mousse, 2000 |
