Roasted Squash Bread Pudding

Bread pudding began as a thrifty way to rescue stale loaves, and American bakers still lean on that comfort. Here, roasted butternut squash and maple syrup lend caramelized sweetness to custardy cubes of whole-grain bread, finished with toasted pecans.

Serves 6 · 20 min prep · 70 min cook

Estimate for one serving

• 345 cal
• 11g protein
• 42g carbs
• 15g fat
• 3g fiber

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Ingredients

• 1 small (about 1.5 lb) butternut squash
• 6 cups cubed day-old whole-grain bread
• 4 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup maple syrup
• 2 tsp vanilla extract
• 1.5 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 2 tbsp unsalted butter
• 1/3 cup chopped toasted pecans
• 4 fresh sage leaves

Instructions

1. 1Preheat the oven to 400°F. Peel and cube the squash into 3/4-inch pieces, toss lightly with a drizzle of oil if needed, and spread on a baking sheet.
2. 2Roast the squash for 22 to 25 minutes until fork-tender and lightly caramelized at the edges, then reduce oven temperature to 350°F.
3. 3Grease an 8-inch square baking dish with butter. Scatter the bread cubes evenly in the dish and nestle the roasted squash pieces among them.
4. 4In a large bowl whisk the eggs until smooth, then whisk in the milk, cream, maple syrup, vanilla, cinnamon, ginger, and salt until fully combined and fragrant.
5. 5Pour the custard slowly over the bread and squash, pressing the bread down gently with a spatula so it soaks evenly. Let stand 10 minutes.
6. 6Finely chop the sage and sprinkle it with the pecans over the top. Dot with any remaining butter.
7. 7Bake at 350°F for 40 to 45 minutes until the center is set, the top is golden brown, and a knife inserted comes out mostly clean.
8. 8Cool on a rack for 15 minutes so the pudding firms enough to slice cleanly. Cut into squares and serve warm, highlighting the sweet roasted squash.