Butternut Bread Pudding, With Sage Hollandaise Sauce

• Butternut Bread Pudding
• 1 1/2 cups leftover butternut squash soup
• 2 cups roughly pieced stale artisan bread
• 3 egg whites
• 1/2 teaspoon finely ground nutmeg
• 1 ounce finely grated Parmigiano-Reggiano cheese
• Sage Hollandaise Sauce
• 3 Egg yolks
• 1/2 cup melted butter
• 1 tablespoon lemon juice
• 6 Sage leaves
• 1 pinch salt

1. Preheat oven to 350u0b0F.
2. Wisk together soup, egg whites, and nutmeg.
3. Thoroughly toss and coat bread in the mixture.
4. Pour into a standard pie dish, and bake covered for 30 min, or until cooked through.
5. Remove cover and continue baking until browned. Turn oven off.
6. Top with the grated Parmigiano-Reggiano, and place back in the oven to melt and stay warm until ready to serve.
7. In a stainless steel bowl, wisk together yolks and lemon juice. Continue wisking over a pot of simmering water to warm mixture.
8. Add the sage leaves and remove from heat.
9. Slowly pour in melted butter and wisk until the sauce is well thickened. The sage leaves will break apart at this point, that's okay.
10. Add pinch of salt and taste.

butternut bread, leftover butternut squash soup, bread, egg whites, ground nutmeg, cheese, hollandaise sauce, egg yolks, butter, lemon juice, leaves, salt

Taken from food52.com/recipes/7407-butternut-bread-pudding-with-sage-hollandaise-sauce (may not work)