Warm Squash & Grape Bread Pudding

Bread pudding began as thrifty comfort food, turning day-old loaves into something lush and custardy. This American autumn bake folds roasted butternut squash and juicy red grapes into cinnamon-spiced brioche for a warm sweet-savory finish.

Serves 6 · 25 min prep · 70 min cook

Estimate for one serving

• 420 cal
• 10g protein
• 58g carbs
• 17g fat
• 3g fiber

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Ingredients

• 6 cups cubed day-old brioche or challah
• 2 cups cubed butternut squash
• 1 1/2 cups seedless red grapes
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 2 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp kosher salt
• 2 tbsp unsalted butter
• for serving maple syrup

Instructions

1. 1Preheat the oven to 350°F. Grease an 8- or 9-inch square baking dish generously with butter so the custard does not stick.
2. 2Toss the cubed squash with a light coating of oil or melted butter on a sheet pan. Roast for 20 to 25 minutes until the edges are caramelized and the cubes are fork-tender but still hold shape.
3. 3While the squash roasts, cube the bread into roughly 1-inch pieces if not already done. Spread the cubes on a second sheet pan and toast in the oven for 8 to 10 minutes until lightly dried and golden at the edges.
4. 4In a large bowl whisk the eggs until smooth, then whisk in the milk, cream, both sugars, vanilla, cinnamon, ginger, and salt until the sugar mostly dissolves and the custard looks uniform.
5. 5Combine the toasted bread cubes, roasted squash, and whole grapes in the prepared baking dish. Pour the custard evenly over everything, pressing the bread down gently so it soaks.
6. 6Let the mixture sit at room temperature for 15 minutes so the bread fully absorbs the liquid. Scatter a few extra grapes on top for color if desired.
7. 7Bake for 40 to 45 minutes until the center is just set with a slight jiggle, the top is puffed and golden, and a knife inserted near the middle comes out mostly clean.
8. 8Cool for 10 minutes so the pudding firms enough to slice cleanly. Drizzle warm maple syrup over each portion and serve while still soft and fragrant.