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Irresistible Butternut Squash Bread Pudding in 3 Easy Steps

Butternut Squash Bread Pudding
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A warm and comforting bread pudding made with butternut squash, spices, and crusty bread, perfect for fall or winter.

Ingredients

Scale
  • 3 cups cubed butternut squash (about 1 small squash)
  • 1 tbsp olive oil
  • 4 cups cubed crusty bread (day-old works best)
  • 3 large eggs
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1/3 cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1/4 cup chopped pecans (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil and roast for 20 minutes or until tender. Reduce oven to 350°F (175°C).
  2. Grease a baking dish and arrange bread cubes evenly in it.
  3. In a bowl, whisk eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, and salt.
  4. Spread roasted squash over the bread, then pour the egg mixture evenly over the top. Press down lightly to soak the bread.
  5. Sprinkle pecans on top if using. Let sit for 10 minutes to absorb the liquid.
  6. Bake for 35-40 minutes or until set and golden brown. Serve warm.

Notes

  • Use day-old bread for better texture.
  • Add raisins or dried cranberries for extra sweetness.
  • Leftovers can be refrigerated and reheated.

Nutrition

Find it online: https://www.recipesloop.com/butternut-squash-bread-pudding-recipe/