Wintry corn bread pudding
Bread
This is based on an Alton Brown recipe for Sweet Corn Bread Pudding. The original uses stale bread cubes, creamed corn, and a cornmeal-parmesan custard to create a savory amalgam of bread pudding and cornbread with a little spoon bread thrown in for good measure. It is comfort food, and I've served it as a vegetarian substitute for dressing at Thanksgiving in past years. This time I infused the recipe with one of my favorite fall flavor combinations: winter squash, leeks, and Gruyère. I first tried the combo in a recipe from the Fields of Greens cookbook for a pastry turnover, and was immediately smitten. I used frozen winter squash purée, but by all means substitute with homemade if you've got it. Use any dry bread you've got, just remove thick crusts as they don't soften up well.
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