ciabatta, cut into 1” cubes (~5 cups)
unsweetened plant-based milk
fresh thyme leaves
butternut squash, ½" diced
fresh sage leaves, chopped
Preheat the oven to 350° F.
Place cubed ciabatta into a large mixing bowl.
Pour the unsweetened plant-based milk, sugar and fresh thyme leaves into a 1-quart pot and simmer until sugar is dissolved, stirring occasionally.
Pour unsweetened plant-based milk mixture over the bread and stir well.
In a large saute pan on medium heat, melt butter, then add butternut squash and stir for 1 min to coat. Add fresh sage leaves and cook on low heat until softened but not excessively tender, (~3-4 mins).
Grease a mini muffin tin with butter. Spoon bread pudding mix into tin, leaving each half-full.
Dot each mini bite with ½ tsp of Miyoko’s Double Cream Chive Fresh Cheese Wheel and fill wells to the top with bread pudding mixture.
Place into the oven and bake for 15 minutes or until golden brown on top.
Cool in muffin tin for 10 mins before removing.
Pour red wine and sugar into a small saucepan, boil for 8-10 mins, until the glaze is thickened and syrupy.
Plate bread pudding bites and drizzle with red wine glaze. Garnish with fresh thyme leaves.