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Butternut Squash Bread Pudding

Recipe type: Side



1 1⁄2 pound
Butternut Squash (peeled and diced)
1 quart
Heavy Cream
1⁄2 cup
Brown Sugar
1 tablespoon
Ground Cinnamon
1 teaspoon
Ground Nutmeg
1 tablespoon
Vegetable Oil
Loaf Brioche
Salt & Pepper ( to taste)


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