Squash & Apple Bread Pudding

Serves 6 · 25 min prep · 60 min cook

Ingredients

• 2 cups butternut squash, peeled and diced small
• 2 medium apples, peeled cored and diced
• 6 cups day-old brioche or challah, cubed
• 2 cups whole milk
• 1/2 cup heavy cream
• 4 large eggs
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 2 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp kosher salt
• 1 tbsp unsalted butter for greasing
• optional maple syrup or powdered sugar for finishing

Instructions

1. 1Preheat the oven to 350°F and generously butter a 9-by-13-inch baking dish.
2. 2Spread the diced squash on a sheet pan, roast for 15 minutes until just tender and lightly caramelized at the edges, then cool slightly.
3. 3In a large mixing bowl whisk together the milk, cream, eggs, both sugars, vanilla, cinnamon, ginger, and salt until smooth and fully combined.
4. 4Add the bread cubes, roasted squash, and diced apples to the custard and gently fold so every piece is soaked; let stand 10 minutes so the bread absorbs liquid.
5. 5Transfer the mixture to the prepared dish, pressing down lightly so the top is relatively even and most bread is submerged.
6. 6Bake uncovered for 40 to 45 minutes until the center is set with only a slight jiggle, the top is puffed and golden, and a knife inserted near the middle comes out mostly clean.
7. 7If the top darkens too fast, cover loosely with foil after 30 minutes.
8. 8Remove from the oven and cool on a rack for at least 15 minutes; the pudding will firm as it rests.
9. 9Cut into squares and drizzle with maple syrup or dust with powdered sugar just before serving.
10. 10Serve warm for the creamiest texture; leftovers reheat well the next day.
11. 11The roasted squash melts into the custard while the apple pieces stay distinct and lightly tart.