Hello and welcome! I’m Viviane with foodandstyle.com To prepare the butternut squash, cut both
ends off and then peel the squash with a vegetable hand-peeler. Once that’s done, cut the squash
in half lengthwise and scoop out the seeds. Place the squash cut-side-down and cut it
lengthwise in about 1″-wide slices. Cut each slice again so that they measure about 1 inch
wide, then crosswise in 1-inch pieces. I really recommend you use a non-stick baking dish
for the squash. Otherwise, the pieces will absolutely stick to the bottom of the pan.
Also, make sure the pan is big enough to hold them in a single layer. Now sprinkle the squash
pieces with salt and black pepper. Drizzle with the sherry and the olive oil. Now toss
well with your hands. Oh my, the sherry smells so good! It’s going to add such a wonderful
sweetness to our dish. Now place the pieces in one layer again and bake the squash at
475 for 20 minutes, uncovered. Here we are! Now toss the cubes, making sure to turn them
over. Spread them again so they’re in one layer. The butternut squash is done! As you
see, our butternut squash pieces have got a lovely golden-brown color, so now you can
just let them cool in the pan until you’re ready to use them. Butter the mold with a
little soft butter and then dust each ramequin with a little flour. This is a job I like
to do above the sink, because it’s a lot easier to clean up. Here we go. This featherweight
and buttery brioche is the perfect bread for this dish. It’s going to make our bread pudding
incredibly light and moist. I like to cut the brioche in small cubes, about 3/4 of an
inch. This way, it makes for a better presentation and it is easier to fit them in the individual
molds. Place the eggs in a large bowl. Add the egg yolk, the salt, the pepper. And whisk
until well blended. Add the milk, the heavy cream. And whisk again until well blended.
Now add the bread cubes. Stir until you see that the bread is nice and wet, and then let
it sit for 5 minutes so that the bread absorbs most of the liquids. All right, the bread
has absorbed most of the liquid, so now we add the cheese and the butternut squash pieces.
Now stir until just incorporated. Don’t overdo it; otherwise, you will break both the bread
and the squash pieces. Then spoon in the prepared molds. Look at these gorgeous bread puddings!
Make sure to cool them for 5 to 10 minutes before un-molding them. Now that the bread
puddings have cooled, you can actually touch the mold. It is warm to the touch but not
hot anymore. Shake the bread puddings to loosen them from the side of the mold. You’ll hear
them jiggling in there. Then place a small plate on top of the mold and flip. Lift the
mold gently, and now turn the bread pudding topside-up. Bon apetit!