Butternut Squash Bread Pudding Recipes

SAVORY BUTTERNUT SQUASH AND PARMESAN BREAD PUDDING

Steps:

• Preheat oven to 400 degrees. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400 degrees for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350 degrees.
• Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly.
• Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees for 45 minutes, or until pudding is set and lightly browned.

BUTTERNUT SQUASH AND LEEK BREAD PUDDING RECIPE

Steps:

• Preheat oven to 350°F. Butter a 13x9" glass or ceramic baking dish; set aside. Spread out brioche on a large rimmed baking sheet and bake, tossing halfway through, until golden brown and crisp, 25-30 minutes. Let cool, then transfer to a large bowl.
• Heat remaining 4 Tbsp. butter in a large skillet over medium. Cook squash, leeks, and thyme, stirring occasionally until squash is tender, 10-12 minutes. Mix in a pinch of cayenne; season with salt. Transfer to bowl with brioche.
• Whisk eggs, cream, milk, sugar, 2 tsp. salt, and a pinch of cayenne in a large bowl to combine.
• Add 1 cup cheese to bowl with brioche and toss to evenly distribute. Transfer to prepared baking dish and pour 5 cups egg mixture over; gently press bread into liquid to coat. Pour remaining egg mixture over and let sit 15 minutes.
• Scatter remaining 1/2 cup cheese over bread pudding and bake until puffed and custard is set in the center, 60-75 minutes. Let cool at least 10 minutes before serving.

BUTTERNUT SQUASH AND PARMESAN BREAD PUDDING

Steps:

• Preheat oven to 400°F.
• Arrange squash in a single layer on a jelly-roll pan coated with cooking spray.
• Sprinkle with 1/4 teaspoon salt.
• Bake at 400°F for 12 minutes or until tender.
• Remove from oven; reduce oven temperature to 350°F.
• Heat oil in a medium nonstick skillet over medium-high heat.
• Add onion; sauté 5 minutes or until tender.
• Add garlic, and sauté 1 minute.
• Remove from heat; cool slightly.
• Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs, and egg whites in a large bowl, stirring with a whisk.
• Stir in squash and onion mixture.
• Add bread, and stir gently to combine.
• Let stand 10 minutes.
• Spoon into a 2-quart baking dish coated with cooking spray.
• Sprinkle with remaining 1/2 cup cheese.
• Bake at 350°F for 45 minutes or until pudding is set and lightly browned.

BUTTERNUT SQUASH BREAD

Steps:

• Preheat oven to 350°F.
• Place flour, soda, salt, spices and dry pudding mix in bowl.
• Beat eggs well in another bowl, add oil, sugar, squash and vanilla to beaten eggs.
• Combine squash mixture with flour mixture by hand. Mix until just moist.
• Stir in chopped nuts.
• Pour into greased large loaf pan.
• Bake at 350°F for 1 hour or till knife comes out clean.

BUTTERNUT SQUASH CASSEROLE

Steps:

• Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
• In large bowl, stir together squash, 1 cup brown sugar, the half-and-half, melted butter, eggs, salt, cinnamon, allspice, cloves and vanilla until well blended. Spoon into casserole.
• In small bowl, mix flour and 1/4 cup brown sugar. Cut in butter, using pastry blender or fork, until crumbly. Stir in pecans. Sprinkle over squash mixture.
• Bake uncovered 40 minutes or until edges are lightly browned. Let stand 5 minutes before serving.