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1
Preheat oven to 425u00b0F.
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2
Coat a 9x13-inch baking dish and 2 sheet pans with cooking spray or olive oil and set aside.
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3
Peel butternut squash, halve lengthwise, and scoop out seeds. Cut squash into 1/2-inch cubes and transfer to a large bowl.
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4
Chop onions and add to bowl with squash.
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5
Add olive oil, brown sugar, coriander, cinnamon, allspice, salt, and pepper to squash mixture and toss well to combine. Transfer to prepared sheet pans.
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6
Bake squash on upper-middle and lower-middle racks of oven for 15 minutes.
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7
Stir squash, then switch pan positions in oven. Continue roasting until tender, about 10 minutes.
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8
Check to see that squash is done. Remove from oven or add time as needed.
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9
Whisk eggs, milk, salt, and pepper in a large bowl until well combined.
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10
Cut bread into 3/4-inch pieces.
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11
Add squash mixture, bread, cheese, and parsley to bowl with the egg mixture. (Use a second bowl if it doesn't all fit.) Toss well to combine. Transfer to prepared 9x13-inch baking dish.
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12
Reduce oven temperature to 400u00b0F. Bake bread pudding on middle rack of oven until top is golden-brown and egg mixture has set, 50 to 55 minutes.
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13
Check to see that bread pudding is done. Remove from oven or add time as needed.
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14
Let bread pudding stand 10 minutes before serving.
