Butternut Squash Bread Pudding Recipe

Name: Butternut Squash Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium butternut squash (about 1 1/2 pounds each)halved lengthwise, seeded and peeled; 2 tablespoons unsalted butter, melted; 2 tablespoons extra-virgin olive oil; Salt; Pinch of freshly grated nutmeg; Pinch of cinnamon; 2 tablespoons pure maple syrup; 3 cups half-and-half; 6 large eggs, beaten; 1/2 cup freshly grated Parmigiano-Reggiano cheese; Freshly ground pepper; 1 1/2 baguettes, crusts trimmed and bread cut into 1/2-inch cubes (8 cups)

Servings: persons

2 medium butternut squash (about 1 1/2 pounds each)halved lengthwise, seeded and peeled
2 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
Salt
Pinch of freshly grated nutmeg
Pinch of cinnamon
2 tablespoons pure maple syrup
3 cups half-and-half
6 large eggs, beaten
1/2 cup freshly grated Parmigiano-Reggiano cheese
Freshly ground pepper
1 1/2 baguettes, crusts trimmed and bread cut into 1/2-inch cubes (8 cups)

1
Preheat the oven to 400.
2
Butter a shallow, 3-quart baking dish.
3
Thinly slice the bulbous parts of the squash into crescents and arrange them in a single layer on a rimmed baking sheet.
4
Cut the necks of the squash into 1/2-inch cubes and spread them on another baking sheet.
5
In a small bowl, combine the butter and olive oil.
6
Lightly brush the squash crescents with the butter mixture and season with salt.
7
Drizzle the remaining butter over the diced squash and sprinkle with salt, nutmeg and cinnamon.
8
Roast the squash for about 10 minutes, turning once, until softened and lightly browned in spots.
9
Drizzle with the maple syrup and roast for 5 minutes longer.
10
Let cool.
11
In a bowl, whisk the half-and-half with the eggs, grated cheese and a pinch each of salt and pepper.
12
Add the bread and squash cubes; toss gently.
13
Spoon the mixture into the prepared baking dish and arrange the squash crescents on top.
14
Bake the bread pudding for 1 hour, until the top is golden in spots and the center is firm.
15
Let cool for 15 minutes before serving.

694

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium butternut squash (about 1 1/2 pounds each)halved lengthwise, seeded and peeled, 2 tablespoons unsalted butter, melted, 2 tablespoons extra-virgin olive oil, Salt, and more.

Yes, Butternut Squash Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butternut Squash Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions