Description
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
- 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).
- Grease a baking dish and arrange bread cubes evenly in it.
- In a bowl, whisk eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, and salt.
- Spread roasted squash over the bread, then pour the egg mixture evenly over the top. Press down lightly to soak the bread.
- Sprinkle pecans on top if using. Let sit for 10 minutes to absorb the liquid.
- 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.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 115mg