Squash Bread & Butter Pudding: Recipe by Brez Barwise, Real Junk Food Project (V)
We intercept a massive amount of bread every day, and the cafes and catering team are always looking for new and creative ways to create delicious dishes from the surplus. This warming autumnal variation of the classic pudding uses pumpkin or squash, which are always plentiful at this time of the year.
Keep the peeled skins for use in a chutney. Waste not, want not.
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Heat the oven to 180°C and lightly butter an ovenproof dish. Put the squash pieces in a roasting pan and scatter over the garlic and 6-7 sprigs of the herbs. Season well and drizzle over two tablespoons of olive oil. Roast for 30-40 minutes.
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Gently fry the onion in the remaining oil until golden.
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Whisk the eggs and milk in a jug, season generously and then add picked thyme leaves.
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Squeeze out the roasted garlic and mix with the softened butter. Spread one side of each slice of bread with the garlic butter and then cut into four triangles.
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Arrange the bread in layers, scattering the squash and onion over each layer, followed by some grated cheese. Pour over the egg and milk mixture and top with a few chunks of blue cheese.
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Bake for 30-40 minutes, until the custard has set and the top is golden brown.
