There’s something wonderfully comforting about a warm bread pudding, and this Pumpkin and Wild Rice Bread Pudding is no exception. With its rich flavors and cozy aroma, it’s the perfect companion for your Thanksgiving dinner table. Not only does it bring an autumnal touch with creamy kabocha squash, savory wild rice, and a hint of seasonal spices, but it’s also a clever way to use up leftover dinner rolls after the holiday. Serve it as a unique side dish or a satisfying savory treat—this is one recipe that keeps the Thanksgiving spirit alive, even the next day.
INGREDIENTS:
12 dinner rolls, 1 day old and broken into large pieces
1/2 cup wild rice, fully cooked and cooled
1 cup kabocha squash, cut into 1/2-inch cubes, cooked until tender
2 cups heavy cream
3 extra large eggs
4 egg yolks
1/2 cup freshly grated Parmesan
1 teaspoon EACH fresh thyme, sage, and Italian parsley, minced
1 large garlic clove, minced
1/4 cup butter, melted
*May substitute pumpkin with butternut or acorn squash
METHOD:
Blend together the heavy cream, eggs, yolks, cheese, garlic, and fresh herbs.
Combine bread, cooked wild rice, and kabocha in a large mixing bowl.
Pour the cream mixture over the bread mixture and combine. Allow to sit until all of the liquid is absorbed.
Place in a buttered casserole dish. Drizzle with melted butter and bake at 325°F for 30-40 minutes.
