Thai Basil Butternut Squash Bread Pudding

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This special recipe, is so delicious!

The Spiced Pecans add a slightly nutty taste to the Thai Basil Butternut Squash Bread Pudding. This is not only a recipe that can be enjoyed for a Sunday Supper, but it could be served as a side dish for Thanksgiving.

To download and print the full recipe with instructions, please click on the hyperlink below:

Thai Basil Butternut Squash Bread Pudding

Ingredients

Spiced Pecans

2 cups Pecan halves
1/4 cup Butter, melted
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
1/4 teaspoon ground Nutmeg
1/4 teaspoon Cayenne Pepper
1 tablespoon dark Brown Sugar

Baked Squash

6 cups Butternut Squash, peeled, seeded, and cut into 1/2″ cubes
2 teaspoons fresh Thyme leaves
1 1/2 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1/4 cup Olive Oil

Bread Pudding

4 Eggs
2 cups whole Milk
1 cup heavy Cream
2 tablespoons fresh Thyme leaves
1 tablespoon fresh Sage, chopped
2 tablespoons fresh Thai Basil, chopped
1 to 2 teaspoons Kosher Salt
1/2 teaspoon Black Pepper
8 cups stale Bread, cut into 1/2″ cubes
8 ounces Gruyere cheese, grated

Directions

Spiced Pecans

Combine pecans and melted butter into a bowl.

Add black pepper, salt, ground nutmeg, cayenne pepper and brown sugar. Mix it all together, put the pecans on a cookie sheet and bake at 400°F. Constantly check the pecans so they won’t burn. Cook the pecans for about 30 minutes. Put the toasted pecans onto a paper towel to drain.

Baked Squash

Clip some branches from the Thyme plant. Wash the thyme with cold water. Pull the thyme against the stem so that you will be able to separate the thyme leaves from its stem.

Set the thyme aside in a bowl.

Take the butternut squash that is peeled, and diced. Add the butternut squash into a big pot. Add Thyme, salt and black pepper to the butternut squash. Add olive oil to the butternut squash. Mix the squash well until all the pieces of butternut squash is completely covered with olive oil.

Once it is mixed, put the butter squash on a cookie sheet and bake it at 400°F for 10 minutes. Then take it out of the oven, turn the pieces over, cook it for an additional 10 to 15 minutes until it is brown and tender.

Bread Pudding

Clip few Thai basil leaves. Wash the leaves with cool water so that it will liven up the leaves. Pinch the leaves from the stem and dry it using a paper towel. Cut the leaves with kitchen utility scissors and put the leaves in a bowl.

Clip few leaves from the sage plant. Wash the leaves with cool water. Snip of the little stems from the leaves, dry them in a paper towel. Cut the leaves with kitchen utility scissors and put the leaves in a bowl.

Add heavy cream to of milk and whisk together. Add sage, thyme, Thai basil, salt and pepper to the milk and mix.

Chop up stale white bread in to half inch cube pieces and put them in a bowl. Pour the milk mixture on the stale white bread. Let the bread soak for 30 minutes; frequently stir the bread pieces so that the bread will completely soak up the milk mixture.

Add cheese and spiced pecans once the bread pieces are completely soaked. Mix well.

Take the butternut squash out of the oven and add it to the mixture. Put the mixture in a lightly greased dish and bake it in the oven until the center is set.

The Thai Basil Butternut Squash Bread Pudding is out the oven and is ready to be served!

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