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Butternut Squash Bread Pudding




Butternut Squash Bread Pudding
source Sid Wainer & Son
categories dessert
yield
prep time
total time

INGREDIENTS
  • 1 ½ lb Butternut Squash (peeled and diced)
  • 1 quart Heavy Cream
  • 4 Eggs
  • ½ cup Brown Sugar
  • 1 Tbsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 1 Tbsp Vegetable Oil
  • 1 Loaf Brioche
  • Salt & Pepper ( to taste)

    • INSTRUCTIONS
  • 1. Preheat oven to 350°F.
  • 2. Place squash on a baking dish, brush with oil, and season with salt, pepper, cinnamon, and nutmeg.
  • 3. Bake for 45 minutes, or until soft.
  • 4. In a mixing bowl, cream the eggs and sugar.
  • 5. Blend in butternut, spices, and cream.
  • 6. Rip bread into small pieces and place into the baking dish.
  • 7. Pour cream and butternut mixture over bread.
  • 8. Let stand until bread soaks up liquid.
  • 9. Bake at 350°F for 40 minutes, or until firm.

    • NOTES

    NUTRITION