Description
A creamy, spiced, and surprisingly easy-to-assemble dessert that uses leftover roasted butternut squash and stale bread. Perfect for busy weeknights, this comfort food feels like a warm hug on a plate.
Ingredients
Scale
- 2 cups (300g) mashed butternut squash (chunky)
- 1 cup (240g) smooth butternut squash puree
- 4–5 cups (150-200g) cubed brioche or challah bread (stale)
- 1 ½ cups (360ml) heavy cream
- 4 large eggs (room temperature)
- ½ cup (100g) packed brown sugar
- 2 tablespoons real maple syrup
- 1 teaspoon ground cinnamon
- Pinch of nutmeg
- Pinch of ginger
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- Optional Streusel: ¼ cup flour, ¼ cup cold butter (cubed), 2 tablespoons brown sugar, pinch of cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- If using fresh squash, peel, cube, and roast at 400°F for 25-30 minutes until tender. Cool, then mash half until smooth and leave half chunky. If using frozen/canned puree, thaw and measure.
- Cube the bread into 1-inch pieces. If fresh, toast at 350°F for 10 minutes to dry out.
- In a large mixing bowl, whisk together heavy cream, eggs, brown sugar, maple syrup, vanilla, cinnamon, nutmeg, ginger, and salt until sugar is mostly dissolved.
- Place bread cubes in a 9×13 inch baking dish. Pour custard evenly over bread, pressing down gently to ensure all bread is submerged.
- Let the mixture sit for 15-20 minutes to allow the bread to absorb the custard.
- Dollop the chunky butternut squash over the top. If using streusel topping, sprinkle it over the squash now.
- Bake for 45-50 minutes until the center is set (no jiggle) and the top is golden brown. Tent with foil if browning too fast.
- Let cool for 10 minutes before serving. Serve warm with whipped cream or caramel sauce.
Notes
Stale bread works best as it absorbs custard without turning to mush. If using fresh bread, toast it first. Room temperature eggs blend more smoothly. Do not skip the 15-20 minute soaking time. This recipe can be assembled the night before and refrigerated; add 10-15 minutes to baking time if baking from cold. Leftovers store in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22
- Sodium: 280
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 3
- Protein: 8
Keywords: butternut squash bread pudding, fall dessert, weeknight dessert, comfort food, easy baking, leftover squash recipe, gluten-free option, dairy-free option