Irresistible Butternut Squash Bread Pudding in 3 Easy Steps

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There’s something magical about butternut squash bread pudding that just screams fall. It’s cozy, comforting, and the perfect way to use up that leftover crusty bread sitting on your counter. I’ve been making this recipe for years, tweaking it here and there until it became the ultimate crowd pleaser. Trust me, once you try it, you’ll understand why it’s a staple in my kitchen during the colder months.

The combination of sweet roasted butternut squash, warm spices, and custardy bread is pure heaven. It’s not overly sweet, making it perfect for breakfast, dessert, or even a snack with your afternoon coffee. I love how versatile it is—you can add pecans for a little crunch or dried fruit for extra sweetness. After countless batches, I’ve nailed down the perfect balance of flavors and textures. It’s the kind of dish that fills your kitchen with the most inviting aroma, making everyone ask, “What’s baking?” So grab your apron, and let’s make this butternut squash bread pudding together—it’s easier than you think and absolutely worth it.

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Contents hide

Ingredients for Butternut Squash Bread Pudding

Gathering the right ingredients makes all the difference in this recipe. Here’s what you’ll need:

3 cups cubed butternut squash (about 1 small squash)
1 tbsp olive oil (for roasting the squash)
4 cups cubed crusty bread (day-old works best, I like using French bread or sourdough)
3 large eggs (room temperature blends better)
1 1/2 cups whole milk (2% works too, but whole gives richer results)
1/2 cup heavy cream (this creates that luscious custard texture)
1/3 cup packed brown sugar (dark brown adds more molasses flavor)
1 tsp pure vanilla extract
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp fine sea salt
1/4 cup chopped pecans (optional, but adds wonderful crunch)

Pro tip: Measure your bread cubes after cutting, not before those air pockets can be deceiving!

How to Make Butternut Squash Bread Pudding

Making this butternut squash bread pudding is easier than it looks, and the steps are totally worth it. I’ll walk you through the process so you can nail it on your first try. Let’s get started!

Roasting the Butternut Squash

First, preheat your oven to 400°F (200°C). While it’s heating, toss the cubed butternut squash with 1 tablespoon of olive oil in a bowl until it’s evenly coated. Spread the squash out on a baking sheet in a single layer—don’t crowd it, or it won’t roast properly. Pop it in the oven for about 20 minutes, stirring halfway through. You’ll know it’s done when the squash is fork-tender and has those lovely caramelized edges. Let it cool slightly while you prep the rest.

Assembling the Bread Pudding

Reduce the oven temp to 350°F (175°C) and grease a 9×13-inch baking dish. Spread the cubed bread evenly in the dish, then scatter the roasted squash over the top. In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth. Pour this mixture evenly over the bread and squash, making sure every piece gets soaked. Press down gently with a spatula to help the bread absorb the custard. If you’re using pecans, sprinkle them on top now. Let it sit for 10 minutes—this step is crucial for the bread to soak up all that goodness.

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Baking and Serving

Bake the butternut squash bread pudding for 35-40 minutes. You’ll know it’s ready when the top is golden brown and the center is set (no jiggling!). Let it rest for about 5 minutes before serving. Trust me, that short wait makes it easier to slice and lets the flavors settle. Serve it warm—it’s perfect on its own or with a dollop of whipped cream for an extra treat.

Why You’ll Love This Butternut Squash Bread Pudding

This recipe has become my go-to for so many reasons—here’s why I think you’ll adore it too:

Cozy texture: The custard-soaked bread bakes up soft and pillowy, while the roasted squash adds just the right amount of bite.
Perfectly balanced: It’s sweet enough to feel like dessert but not so sugary that you can’t enjoy it for breakfast.
Easy to customize: Toss in dried cranberries, swap pecans for walnuts, or drizzle with maple syrup—it’s endlessly adaptable.
Smells amazing: The cinnamon and nutmeg will make your kitchen smell like a fall candle (but way tastier).
Great for leftovers: It reheats beautifully, just pop it back in the oven to crisp up.

Seriously, one bite and you’ll be hooked. It’s comfort food at its finest!

Tips for Perfect Butternut Squash Bread Pudding

After making this recipe dozens of times, I’ve picked up some tricks that make all the difference:

Use stale bread: Day-old bread absorbs the custard better without turning mushy. If your bread’s too fresh, toast the cubes lightly first.
Don’t rush the soak: That 10-minute resting time lets the bread drink up the custard properly. Skip it and you’ll get dry spots.
Taste your squash: Sweeter squash? Reduce the sugar slightly. Less sweet? Add an extra tablespoon of brown sugar.
Spice it your way: Love cinnamon? Add an extra pinch. Prefer ginger? Swap half the nutmeg for ground ginger.
Press down gently: When assembling, press the bread just enough to submerge it too hard, and you’ll crush the texture.

These little tweaks ensure your bread pudding turns out perfect every time!

Variations to Try

This butternut squash bread pudding is super flexible—here are some fun swaps to mix it up:

Pumpkin instead of squash: Use the same amount of cubed pumpkin for a similar flavor and texture.
Maple syrup for sugar: Replace the brown sugar with 1/4 cup maple syrup for a deeper, richer sweetness.
Gluten-free bread: Use your favorite gluten-free crusty bread, just make sure it’s sturdy enough to hold up in the custard.
Add dried fruit: Toss in 1/4 cup raisins or dried cranberries for a burst of sweetness.

Feel free to get creative—it’s hard to go wrong with this recipe!

Storing and Reheating

This butternut squash bread pudding keeps beautifully! Let it cool completely, then cover tightly and refrigerate for up to 3 days. When you’re ready to enjoy it again, reheat individual portions in the oven at 350°F for 10-15 minutes—this brings back that wonderful crispy top. A quick microwave works in a pinch, but trust me, the oven method keeps the texture perfect.

Butternut Squash Bread Pudding FAQs

I get questions about this recipe all the time—here are the ones that pop up most often with my tried and true answers:

Can I use frozen butternut squash?

Absolutely! Just thaw and drain it well—frozen squash tends to release more water, so I pat it dry with paper towels before using. You might need to roast it a few extra minutes to get those caramelized edges we love.

How do I prevent a soggy bread pudding?

Three secrets: 1) Use stale bread—it absorbs better without getting mushy. 2) Don’t skip the 10-minute soak—this lets the bread drink up the custard evenly. 3) Bake until the center is set—if it jiggles, it needs more time. A toothpick should come out clean.

Can I freeze butternut squash bread pudding?

Yes! Cool it completely, then wrap tightly in plastic and foil. It keeps for 2 months frozen. Thaw overnight in the fridge, then reheat at 350°F for 20 minutes to revive that perfect texture. The pecans might soften slightly, but the flavor stays amazing.

Nutritional Information

Here’s the scoop on what you’re getting in each serving of this butternut squash bread pudding. Keep in mind these are estimates—your actual numbers might vary slightly depending on your exact ingredients (especially if you tweak the sugar or nuts).

Serving size: 1 generous slice (about 1/6 of the dish)
Calories: 280
Total fat: 12g (5g saturated)
Carbohydrates: 36g
Fiber: 3g
Sugar: 15g
Protein: 7g
Sodium: 210mg

A little tip: Want to lighten it up? You can use 2% milk instead of whole and skip the pecans—it’ll still taste amazing!

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