A great use of leftovers and incorporates another favorite winter veg (not in this project) - leeks. This bread pudding is good for the family to snack on through the weekend or bring to a potluck brunch. Tim prefers simply roasted leftover kabocha-type squash here because of their more savory flavors, but this is more about using things up than being picky.

Serves 6-8.

Ingredients:

• 3/4 lb. leftover bread, torn or cut into medium sized chunks 

• 4 Tbsp. unsalted butter, melted 

• 1 lb roasted kabocha type winter squash, cut into medium sized pieces, leftover is fine

• 2 leeks, white part only, cut into half moons 

• 1/2 cup green garlic, thinly sliced (optional, or substitute 2 garlic cloves)

• 2 cup heavy cream 

• 6 large eggs 

• 3/4 cup grated parmesan 

• Salt 

• Freshly cracked black pepper 

• Olive oil

Method:
Preheat oven to 350 degrees.

In a bowl, toss the bread pieces with the melted butter, transfer to a baking sheet and toast until crispy and golden brown. Remove and increase the oven temperature to 375. 

In a skillet, heat a small amount of olive oil and add the leeks and a pinch of salt and gently cook until tender but not caramelized, about 8 minutes. Stir in the green garlic and remove from heat. 

In a large bowl whisk the cream and eggs until incorporated, then add the leek mixture, roasted squash pieces, and Parmesan. Next, gently mix in the toasted bread and season the mixture lightly with salt and black pepper. 

Transfer the mixture to a baking dish that has been brushed with olive oil, cover tightly with foil and bake for 55 minutes. Test for doneness by inserting a cake tester or small paring knife into the center of the pudding. If it comes out clean, remove the pudding from the oven and set aside to cool slightly, if not bake longer in 10 minute intervals, checking again for doneness. Cut and serve.