Pattypan Squash Savory Bread Pudding
Leftover bread is transformed in this tasty casserole
- 6 small to medium pattypan squash, sliced about 2 1/2 lbs
- 1 small red onion, sliced
- 3 cloves garlic, sliced
- 1 tablespoon lemon pepper seasoning
- 2 eggs
- 1 cup grated sharp cheddar cheese
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1/2-1 teaspoon hot sauce I used Lola’s Fine Original
- 4 cups large cube stale white bread I used a loaf of Costco Country French with all crust removed
At least 2 hours and up to 24 before you want to serve:
Heat a couple of tablespoons olive oil in a large skillet. Add squash, onion, garlic, and spices to the skillet, cooking and stirring for about 10 minutes (or until vegetables are tender). Remove from heat and allow to cool to room temperature in a large bowl.
Wipe out the pan. Melt a bit of butter and toast the bread cubes on each side, seasoning with additional lemon pepper seasoning if desired.
Meanwhile, in a medium bowl, whisk together eggs, cheese, sour cream, hot sauce, and mayonnaise. Fold in half of the bread cubes.
Stir the egg mixture into the squash mixture.
Scrape the squash mixture into the prepared baking dish. Top with remaining bread cubes. Sprinkle with additional cheddar if desired.
Cover and refrigerate at least 2 hours.
Preheat oven to 350.
Grease a baking dish and set aside. Bake for about 30 minutes or until browned and bubbly.
- If you don't have or don't want to use a metal pan, let the mixture soak in a bowl and then pour into a glass or ceramic baking dish. You don't want to put a cold dish in a hot oven!
- If you don't have time to soak the dish for 2 hours that's okay too. It will still be tasty, as will the leftovers which will have more time to meld.
I didn’t even think of this as a bread pudding until my husband called it that and then I was like, duh, that’s what it is! I was really looking for a way to use up another loaf of Costco bread (I really enjoy making things with this and created a tag
) and the pattypan squash I bought at the farm store. My initial thought was to make a classic Southern-style casserole just top it with jumbo croutons but I had too many so I just stirred them in. The result was, well, a nicely spiced savory bread pudding! I didn’t grow up in a casserole family so I always feel like I’m winging it entirely. I never quite know what it is or what to call it. I always like the results though! I think squash casseroles are normally topped with cracker or bread crumbs but giant croutons are more fun.
The real trick to anything involving eggs is to season the eggs themselves not just whatever they will coat. In this case, I did a healthy shot of hot sauce. It really seeped into every bite giving it a bit of a kick but not overpowering the natural sweetness of the squash.
The original dish was a delight, the leftovers were fabulous. What more could I ask for?