Bread pudding isn’t just for dessert—this savory version makes a comforting and flavorful side dish. Creamy kabocha squash, nutty wild rice, fresh herbs, and Parmesan come together with day-old dinner rolls to create a golden, custardy bake. Perfect for Thanksgiving or any autumn meal, it’s a creative way to turn simple ingredients into something warm, rustic, and satisfying.
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 kabocha pumpkin with butternut or acorn squash
METHOD:
Preheat oven to 325°F. Butter a medium casserole dish.
In a mixing bowl, whisk together heavy cream, eggs, egg yolks, Parmesan, garlic, and herbs until smooth.
In a large bowl, add bread pieces, cooked wild rice, and kabocha squash. Pour custard mixture over and toss until evenly coated. Let sit 10–15 minutes, stirring occasionally, until the bread has absorbed most of the liquid.
Transfer mixture to the prepared casserole dish. Drizzle melted butter evenly over the top.
Bake for 30–40 minutes, until the top is golden brown and the pudding is set in the center.
Let rest for 5 minutes before serving warm as a savory side dish.
MAKE AHEAD:
Prepare the bread mixture with custard up to 1 day in advance. Cover tightly and refrigerate. When ready to bake, let the dish sit at room temperature for 20–30 minutes, drizzle with melted butter, and bake as directed. This makes holiday prep easier and ensures the pudding is fresh and golden when served.
SERVING SUGGESTIONS:
Holiday Table: Serve alongside roasted turkey, prime rib, or glazed ham as a hearty alternative to traditional stuffing.
Vegetarian Main: Pair with a crisp green salad or roasted root vegetables for a satisfying meatless entrée.
Next-Day Brunch: Reheat leftovers and top with a poached egg for a savory breakfast dish.
