Apple & Squash Bread Pudding

Bread pudding started as thrifty European comfort food; this American version folds butternut squash puree and tart apples into rich brioche custard. Baked in a skillet until edges crisp, it becomes a warmly spiced autumn dessert.

Serves 6 · 20 min prep · 45 min cook

Estimate for one serving

• 385 cal
• 9g protein
• 52g carbs
• 16g fat
• 3g fiber

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Ingredients

• 6 cups cubed day-old brioche or challah
• 1 cup butternut squash puree
• 2 medium tart apples
• 4 large eggs
• 1.5 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup light brown sugar
• 2 tsp pure vanilla extract
• 1.5 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp grated fresh nutmeg
• 3 tbsp unsalted butter
• 3 tbsp maple syrup
• 6 fresh sage leaves
• 1/4 tsp kosher salt
• 1 tbsp powdered sugar for dusting

Instructions

1. 1Preheat the oven to 350°F. Butter a 10-inch cast-iron skillet or similar baking dish generously so the edges crisp.
2. 2Peel, core, and dice the apples into half-inch pieces. Quickly sauté them in a skillet with one tablespoon of the butter over medium heat for 4 to 5 minutes until just starting to soften and smell fragrant.
3. 3In a large bowl whisk the eggs, milk, cream, brown sugar, vanilla, cinnamon, ginger, nutmeg, and salt until smooth. Whisk in the squash puree until the custard is evenly orange and silky.
4. 4Add the bread cubes and warm apples to the custard. Gently fold everything together and let it sit 10 minutes so the bread soaks up the liquid without turning mushy.
5. 5Melt the remaining butter with the maple syrup and torn sage leaves in a small pan until the sage crisps slightly and the butter browns at the edges, about 2 minutes.
6. 6Pour the soaked bread mixture into the prepared skillet and drizzle the sage butter evenly over the top. Press any dry cubes down so they stay submerged.
7. 7Bake for 40 to 45 minutes until the center is set but still slightly jiggly and the top is puffed and deep golden brown. A knife inserted near the center should come out mostly clean.
8. 8Rest 10 minutes so the pudding firms. Dust lightly with powdered sugar, scoop into bowls, and spoon any remaining pan juices over each serving while still warm.