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Butternut Bread Pudding

Submitted by The Jansal Valley International Kitchen Staff

Butternut Bread Pudding

1 lb Butternut Squash (Peeled and Diced)
1 qt. Heavy Cream
4 Eggs
c. Brown Sugar
1 tbsp. Jansal Valley Ground Cinnamon
1 tsp. Nutmeg
1 tbsp. Vegetable Oil
1 Loaf Brioche
Salt & Pepper to Taste

Place butternut on baking dish and brush with oil and season with salt, pepper, cinnamon, and nutmeg. Bake at 350 for 45 minutes or until soft. In mixing bowl cream eggs and the sugar. Blend in butternut spices and cream. Rip bread into small pieces and place into baking dish. Pour cream and butternut mixture over bread. Let stand until bread soaks up liquid. Bake at 350 for 40 minutes or until firm.

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