25+ Must-Try Butternut Squash Bread Pudding Recipes to Embrace Fall Flavors

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Butternut squash bread pudding is a delightful twist on traditional bread pudding, adding a creamy texture and subtle sweetness that only butternut squash can offer.

Whether you’re looking to explore autumn flavors, add a unique dessert to your holiday table, or simply try something new, these butternut squash bread pudding recipes are sure to inspire.

This roundup of 25+ recipes ranges from classic renditions to innovative combinations that bring in spices, fruits, and even savory ingredients.

Each recipe captures the cozy, heartwarming essence of butternut squash, making it a perfect choice for chilly days and festive gatherings alike.

So grab your favorite bread, spice it up with fall flavors, and prepare for a culinary adventure through some of the best butternut squash bread pudding recipes out there.

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25+ Must-Try Butternut Squash Bread Pudding Recipes to Embrace Fall Flavors

From traditional recipes to modern spins on a classic dessert, these 25+ butternut squash bread pudding recipes offer something for every palate.

Butternut squash provides a rich, creamy base that pairs wonderfully with everything from warm spices to sweet syrups and crunchy toppings.

Whether you’re crafting a dessert to complete a family meal, looking for a special dish for a festive occasion, or simply wanting to try something new and comforting, this selection has you covered.

Take your time exploring each recipe, and let the inviting aroma and flavors bring warmth to your table and smiles to your family and friends.

Classic Butternut Squash Bread Pudding

This classic butternut squash bread pudding combines the creamy, subtle sweetness of roasted butternut squash with the comfort of traditional bread pudding.

It’s the perfect dish for cozy autumn evenings or holiday gatherings, offering layers of flavor with a custardy texture and warm, spiced notes.

Whether served as a dessert or a side, this pudding is sure to become a seasonal favorite.

• Ingredients:
  • 4 cups cubed butternut squash, roasted
  • 5 cups cubed stale bread (challah or brioche recommended)
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1/2 cup pecans, chopped (optional)
  • Butter for greasing the baking dish
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
  2. Prepare the squash: Arrange cubed butternut squash on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes or until tender.
  3. Mix the custard: In a large mixing bowl, whisk together milk, heavy cream, sugar, eggs, vanilla, cinnamon, nutmeg, ginger, and salt until well combined.
  4. Combine ingredients: Place the bread cubes and roasted squash in the greased baking dish. Pour the custard mixture evenly over the bread and squash, pressing down lightly to ensure the bread soaks in the liquid. Sprinkle pecans on top if desired.
  5. Bake: Bake for 40-45 minutes or until the pudding is golden brown and a knife inserted in the center comes out clean.
  6. Serve warm with whipped cream or a dusting of powdered sugar.

This Classic Butternut Squash Bread Pudding is a decadent, warming dessert that perfectly balances the richness of the bread and cream with the natural sweetness of the squash.

The hints of cinnamon, nutmeg, and ginger add depth, making this dish a hit during the fall and winter months. Enjoy this classic recipe for a comforting and satisfying treat!

Maple Pecan Butternut Squash Bread Pudding

With the addition of maple syrup and crunchy pecans, this butternut squash bread pudding offers a delightful twist.

The subtle sweetness of the maple pairs beautifully with the roasted squash, while the pecans add a delightful crunch. This recipe captures the essence of fall flavors, making it an ideal dessert or breakfast treat for cool mornings.

• Ingredients:
  • 4 cups cubed butternut squash, roasted
  • 6 cups cubed day-old bread (French or sourdough works well)
  • 3 cups half-and-half
  • 1 cup maple syrup
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 3/4 cup chopped pecans, divided
  • Butter for greasing the baking dish
• Instructions:
  1. Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking dish.
  2. Roast the squash: Arrange butternut squash cubes on a baking sheet, drizzle with a bit of maple syrup, and roast for 25-30 minutes or until soft.
  3. Prepare the custard: In a large bowl, whisk together the half-and-half, maple syrup, eggs, vanilla, cinnamon, nutmeg, and salt until smooth.
  4. Assemble the pudding: Arrange the bread cubes and roasted squash in the prepared baking dish. Pour the custard mixture evenly over the bread and squash, pressing down lightly to ensure the bread soaks up the liquid. Sprinkle half of the chopped pecans on top.
  5. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle the remaining pecans on top, and bake for another 15-20 minutes until golden and set.
  6. Serve warm with an extra drizzle of maple syrup.

Maple Pecan Butternut Squash Bread Pudding is a must-try for fall enthusiasts! The maple syrup adds a rich sweetness that complements the soft butternut squash, while the pecans provide a satisfying crunch.

This recipe is easy to make and delightful to eat, making it perfect for holiday brunches, breakfasts, or dessert gatherings. Enjoy the cozy flavors in every bite!

Savory Butternut Squash and Sage Bread Pudding

A savory twist on traditional bread pudding, this butternut squash and sage bread pudding features earthy flavors and a custardy texture.

The roasted butternut squash melds with the aromatic sage and garlic, creating a satisfying side dish or vegetarian main course that pairs well with roasts or salads.

Ideal for holiday feasts or weekday dinners, this recipe is rich in flavor and texture.

• Ingredients:
  • 4 cups butternut squash, cubed and roasted
  • 6 cups cubed crusty bread (like ciabatta or baguette)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large eggs
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp nutmeg
  • 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
  • 1 clove garlic, minced
  • 1 cup grated Gruyere or Parmesan cheese
  • Butter for greasing the baking dish
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
  2. Roast the squash: Arrange cubed butternut squash on a baking sheet with olive oil, salt, and pepper. Roast for 25-30 minutes or until tender.
  3. Prepare the custard: In a large mixing bowl, whisk together milk, heavy cream, eggs, salt, pepper, nutmeg, sage, and garlic until well blended.
  4. Combine ingredients: Place the bread cubes and roasted squash in the prepared baking dish. Pour the custard mixture evenly over the bread and squash, pressing down to ensure absorption. Top with grated cheese.
  5. Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes or until the top is golden and the custard is set.
  6. Serve warm as a savory side or main dish.

This Savory Butternut Squash and Sage Bread Pudding is a unique, flavorful take on traditional bread pudding. The nutty Gruyere cheese and aromatic sage elevate the roasted squash, creating a dish with layers of depth and richness.

Perfect for dinner parties or cozy family dinners, this savory bread pudding is a delicious way to enjoy butternut squash in a hearty, unexpected form.

Cinnamon Streusel Butternut Squash Bread Pudding

This Cinnamon Streusel Butternut Squash Bread Pudding has everything you love about fall flavors—warm cinnamon, roasted butternut squash, and a crumbly streusel topping that adds an irresistible crunch.

It’s a comforting dessert that’s ideal for both weekday indulgences and festive occasions. This bread pudding will captivate with its creamy, spiced filling and sweet, crumbly topping.

• Ingredients:
  • 4 cups cubed butternut squash, roasted
  • 5 cups cubed day-old bread (brioche or challah preferred)
  • 2 1/2 cups whole milk
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
• Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 cup butter, chilled and cubed
• Instructions:
  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
  2. Roast the squash: Place butternut squash on a baking sheet, drizzle with a little olive oil, and roast for 25-30 minutes until tender.
  3. Prepare custard: In a large bowl, whisk together milk, cream, sugar, eggs, vanilla, cinnamon, nutmeg, and salt.
  4. Assemble: Place bread cubes and roasted squash in the baking dish. Pour custard mixture over, pressing down gently to ensure the bread soaks up the liquid.
  5. Make streusel: Mix flour, brown sugar, and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over the bread pudding.
  6. Bake: Bake for 45 minutes, or until golden brown and set. Serve warm with a scoop of vanilla ice cream or whipped cream.

The Cinnamon Streusel Butternut Squash Bread Pudding is a luscious dessert that beautifully balances sweetness and spice. The streusel topping adds a crunchy layer, while the creamy custard and roasted squash make it indulgently comforting.

Perfect for fall gatherings, this dish is sure to impress and satisfy!

Caramel Apple Butternut Squash Bread Pudding

With the combination of caramel, apples, and roasted butternut squash, this bread pudding is a perfect ode to autumn. The caramelized apples add a tart sweetness, complementing the soft, custard-soaked bread and tender squash.

This bread pudding is great as a warm dessert or decadent breakfast, bringing the best of fall flavors into one dish.

• Ingredients:
  • 4 cups cubed butternut squash, roasted
  • 5 cups cubed stale bread (sourdough or challah)
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 cup caramel sauce (store-bought or homemade)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 2 apples, diced and sautéed
  • 1 tbsp butter
  • 1/2 tsp salt
  • Optional: powdered sugar for garnish
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
  2. Roast the squash: Arrange butternut squash cubes on a baking sheet and roast for 25 minutes until tender.
  3. Sauté apples: In a skillet, melt butter and sauté diced apples until softened, about 5 minutes.
  4. Prepare custard: In a bowl, whisk together milk, cream, caramel sauce, eggs, vanilla, cinnamon, and salt.
  5. Assemble: Place bread, roasted squash, and sautéed apples in the baking dish. Pour custard over, pressing down to ensure the bread absorbs the liquid.
  6. Bake: Bake for 45 minutes until golden. Serve warm with a drizzle of caramel sauce or dusting of powdered sugar.

This Caramel Apple Butternut Squash Bread Pudding brings a unique twist to traditional bread pudding with the addition of caramelized apples and rich caramel sauce.

It’s a great way to combine familiar fall flavors in one delicious dessert that’s sure to be loved by everyone. A cozy treat for any time of the day!

Pumpkin Spice Butternut Squash Bread Pudding

This Pumpkin Spice Butternut Squash Bread Pudding captures the seasonal pumpkin spice flavors that everyone craves in autumn.

Roasted butternut squash enhances the pumpkin spice profile, while the soft bread cubes absorb a creamy, spiced custard.

It’s a festive dessert or brunch dish that will satisfy any pumpkin spice lover.

• Ingredients:
  • 4 cups cubed butternut squash, roasted
  • 6 cups cubed stale bread (preferably brioche or challah)
  • 2 1/2 cups whole milk
  • 1 cup heavy cream
  • 1 cup brown sugar
  • 4 large eggs
  • 1 tbsp pumpkin spice blend
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • Whipped cream or caramel drizzle for garnish
• Instructions:
  1. Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking dish.
  2. Roast the squash: Spread butternut squash on a baking sheet and roast until tender, about 25 minutes.
  3. Prepare custard: In a large bowl, whisk together milk, cream, brown sugar, eggs, pumpkin spice, vanilla, and salt.
  4. Combine: Arrange bread cubes and roasted squash in the baking dish. Pour custard over the bread and squash, pressing down lightly to ensure absorption.
  5. Bake: Bake for 40-45 minutes or until the top is golden and set. Serve with whipped cream or caramel drizzle.

Pumpkin Spice Butternut Squash Bread Pudding is a delightful, cozy dessert that celebrates the pumpkin spice flavors loved during fall.

The custard-soaked bread with pumpkin spice is enhanced by the creamy roasted butternut squash, creating a warm, inviting dessert.

Perfect for pumpkin spice enthusiasts, it’s a dessert that embodies the warmth of the season.

Maple Pecan Butternut Squash Bread Pudding

Maple Pecan Butternut Squash Bread Pudding is a dessert that combines the earthiness of roasted butternut squash with the richness of maple syrup and crunchiness of pecans.

This dish is an ideal combination of sweet, nutty, and creamy flavors that makes for an indulgent treat, especially suited for autumn gatherings.

Each bite has a satisfying contrast between the tender bread pudding and the crispy pecans, making it memorable.

• Ingredients:
  • 4 cups cubed butternut squash, roasted
  • 6 cups cubed day-old bread (such as French or challah)
  • 2 1/2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup pure maple syrup
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 cup chopped pecans
  • 1/4 tsp salt
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
  2. Roast the squash: Place butternut squash on a baking sheet and roast until tender, around 25 minutes.
  3. Prepare custard: In a bowl, whisk together milk, cream, maple syrup, eggs, vanilla, cinnamon, and salt.
  4. Assemble: Add bread cubes, roasted squash, and pecans into the baking dish. Pour the custard over the bread mixture, pressing down lightly to ensure absorption.
  5. Bake: Bake for 45-50 minutes, or until the top is golden and set. Serve warm, optionally drizzled with extra maple syrup.

The Maple Pecan Butternut Squash Bread Pudding is a dessert that harmonizes fall flavors beautifully. The warm spices, maple syrup, and roasted squash come together in every bite, while the pecans add a delicious crunch.

This bread pudding is perfect for Thanksgiving tables or cozy autumn dinners, offering a satisfying and indulgent dessert that guests will remember.

Chocolate Chip Butternut Squash Bread Pudding

Chocolate Chip Butternut Squash Bread Pudding is an unexpected twist on the classic bread pudding. With roasted butternut squash and rich chocolate chips, it’s an indulgent, dessert that balances sweet and savory flavors.

The creamy custard mixed with melted chocolate creates a wonderfully rich dessert, making it a hit for any chocolate lover.

It’s an ideal dish for dessert or even a weekend brunch treat!

• Ingredients:
  • 4 cups cubed butternut squash, roasted
  • 5 cups cubed brioche or challah bread
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
• Instructions:
  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Roast the squash: Roast butternut squash on a baking sheet for 25 minutes, or until tender.
  3. Prepare custard: In a large bowl, whisk together milk, cream, sugar, eggs, vanilla, cinnamon, and salt.
  4. Combine: Place bread, roasted squash, and chocolate chips into the baking dish. Pour custard over, pressing down lightly to ensure even distribution.
  5. Bake: Bake for 45 minutes, or until the pudding is golden and set. Serve warm, perhaps with a dollop of whipped cream or vanilla ice cream.

The Chocolate Chip Butternut Squash Bread Pudding is a delightful twist that will surprise and satisfy chocolate lovers. The tender bread and creamy custard absorb the melted chocolate, creating a rich and indulgent treat.

Perfect for those wanting a sweet and cozy dessert, it’s sure to bring a smile to everyone’s face.

Spiced Rum Butternut Squash Bread Pudding

Spiced Rum Butternut Squash Bread Pudding is a dessert with a bit of flair.

With spiced rum, nutmeg, cinnamon, and roasted butternut squash, this bread pudding has a warming, rich flavor profile that is perfect for cold-weather gatherings.

The spiced rum adds a depth and complexity to the creamy custard, while the roasted squash and soft bread provide an irresistible texture.

• Ingredients:
  • 4 cups cubed butternut squash, roasted
  • 5 cups cubed day-old bread (French or brioche)
  • 2 1/2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup spiced rum
  • 3/4 cup brown sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
  2. Roast the squash: Roast butternut squash for 25 minutes, or until tender.
  3. Prepare custard: In a large bowl, whisk together milk, cream, spiced rum, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt.
  4. Combine: Place bread and roasted squash into the baking dish. Pour custard over, pressing down lightly to ensure absorption.
  5. Bake: Bake for 45-50 minutes, or until the pudding is golden and set. Serve warm, with a dusting of powdered sugar or whipped cream.

This Spiced Rum Butternut Squash Bread Pudding is a show-stopping dessert for any fall or winter celebration. The addition of spiced rum gives it a warming kick, and the nutmeg and cinnamon enhance the flavors, making it ideal for cozy gatherings.

With a balance of textures and flavors, this dessert is sure to be a memorable centerpiece at any table.

Brown Butter Butternut Squash Bread Pudding

Brown Butter Butternut Squash Bread Pudding is an elevated take on classic bread pudding. The nutty richness of brown butter adds a deep, toasted flavor that complements the sweet butternut squash and cinnamon notes.

This decadent dish brings warm, comforting flavors that make it perfect for a special occasion or holiday dessert.

Each spoonful combines creamy, buttery custard with tender squash, creating an unforgettable experience.

• Ingredients:
  • 4 cups cubed butternut squash, roasted
  • 6 cups cubed day-old bread (French or sourdough)
  • 2 1/2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup unsalted butter, browned
  • 3/4 cup brown sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Roast the squash: Roast butternut squash on a baking sheet for about 25 minutes, or until tender.
  3. Brown the butter: In a saucepan over medium heat, melt butter and cook until it begins to brown and smell nutty. Remove from heat.
  4. Prepare custard: In a large bowl, whisk together milk, cream, brown butter, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt.
  5. Assemble: Place bread cubes and roasted squash in the baking dish. Pour the custard mixture over, pressing down to ensure even absorption.
  6. Bake: Bake for 45-50 minutes, or until the top is golden and set. Serve warm with a drizzle of extra brown butter or whipped cream.

This Brown Butter Butternut Squash Bread Pudding combines rich, nutty flavors with a comforting, creamy custard, resulting in an indulgent dessert.

The browned butter enhances the warm spices and roasted squash, creating a dish that is elegant yet cozy. Perfect for fall gatherings or a winter treat, this bread pudding will become a seasonal favorite.

Coconut Butternut Squash Bread Pudding

Coconut Butternut Squash Bread Pudding is a tropical-inspired twist on a traditional dessert. The addition of creamy coconut milk and toasted coconut flakes brings a unique flavor that pairs well with the roasted butternut squash. This dessert has a delicious balance of creamy and crunchy textures, making it both comforting and refreshing. It’s perfect for those seeking a dessert with a twist on classic bread pudding.

• Ingredients:
  • 4 cups cubed butternut squash, roasted
  • 5 cups cubed Hawaiian bread or brioche
  • 2 cups coconut milk
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup toasted coconut flakes (for topping)
• Instructions:
  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Roast the squash: Roast butternut squash for 25 minutes, or until tender.
  3. Prepare custard: In a large bowl, whisk together coconut milk, cream, sugar, eggs, vanilla, cinnamon, and salt.
  4. Combine: Place bread and roasted squash into the baking dish. Pour custard over, pressing down lightly to ensure even distribution.
  5. Bake: Bake for 45-50 minutes, or until the pudding is set and golden.
  6. Finish: Sprinkle toasted coconut flakes over the top before serving.

The Coconut Butternut Squash Bread Pudding brings a tropical flair to a comforting classic. The coconut milk and toasted coconut flakes create a dessert that’s both creamy and light, with a sweet aroma that fills the kitchen.

It’s an innovative option for those who love traditional bread pudding but want to explore new flavors.

Honey Walnut Butternut Squash Bread Pudding

Honey Walnut Butternut Squash Bread Pudding combines the natural sweetness of honey and the crunch of toasted walnuts to create a delectable dessert.

The honey adds a floral sweetness, while the walnuts add a delightful texture that pairs beautifully with the soft, creamy custard.

This bread pudding is perfect for any occasion, offering warmth and comfort in every bite.

• Ingredients:
  • 4 cups cubed butternut squash, roasted
  • 5 cups cubed day-old bread (whole grain or sourdough)
  • 2 1/2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup honey
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup chopped walnuts
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Roast the squash: Roast butternut squash on a baking sheet for 25 minutes, or until tender.
  3. Prepare custard: In a large bowl, whisk together milk, cream, honey, eggs, vanilla, cinnamon, nutmeg, and salt.
  4. Assemble: Place bread, roasted squash, and walnuts into the baking dish. Pour the custard mixture over the top, pressing down gently to ensure even soaking.
  5. Bake: Bake for 45-50 minutes, or until the top is golden and the pudding is set. Serve warm, optionally drizzled with additional honey.

Honey Walnut Butternut Squash Bread Pudding is a luxurious dessert that combines a delicate sweetness with a satisfying crunch. The honey and walnuts add both flavor and texture, making this bread pudding unique and memorable.

Ideal for family gatherings or special dinners, this dessert brings warmth and comfort to any table.

Maple Pecan Butternut Squash Bread Pudding

Maple Pecan Butternut Squash Bread Pudding is a classic dessert infused with the deep, comforting flavors of pure maple syrup and crunchy pecans.

The maple syrup brings a warm sweetness that pairs beautifully with the creamy butternut squash, while pecans add a delightful crunch in every bite.

This cozy dish is perfect for chilly evenings or holiday gatherings, giving you a sweet and nutty experience that tastes like fall in every bite.

• Ingredients:
  • 4 cups cubed butternut squash, roasted
  • 6 cups cubed brioche or challah bread
  • 2 1/2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup maple syrup
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup chopped pecans
• Instructions:
  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Roast the squash: Roast cubed butternut squash for about 25 minutes, or until tender.
  3. Prepare custard: In a large mixing bowl, whisk together milk, cream, maple syrup, eggs, vanilla, cinnamon, nutmeg, and salt.
  4. Assemble: Place bread cubes and roasted squash into the prepared baking dish, then pour the custard mixture over, ensuring even distribution. Press down lightly.
  5. Top with pecans: Sprinkle the chopped pecans over the top.
  6. Bake: Bake for 45-50 minutes or until the pudding is set and golden brown. Serve warm, optionally drizzled with extra maple syrup.

Maple Pecan Butternut Squash Bread Pudding is a dessert that blends seasonal flavors into a warm, comforting treat. The combination of maple syrup and pecans adds a rich, sweet nuttiness that perfectly complements the creamy texture of the bread pudding.

Ideal for autumn and winter gatherings, this dessert is sure to impress family and friends alike with its cozy, nostalgic flavors.

Butternut Squash and Apple Cider Bread Pudding

This Butternut Squash and Apple Cider Bread Pudding brings together the subtle sweetness of butternut squash with the crisp, tangy notes of apple cider.

A hint of warm cinnamon and cloves enhances the autumn flavors, while the apples add a fresh, juicy contrast to the creamy custard.

This bread pudding is perfect for those who enjoy a fruity twist on a traditional dessert, making it a great addition to any fall meal.

• Ingredients:
  • 4 cups cubed butternut squash, roasted
  • 5 cups cubed French bread or rustic bread
  • 2 cups apple cider
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup brown sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 large apple, peeled and diced
• Instructions:
  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Roast the squash: Roast butternut squash until tender, about 25 minutes.
  3. Prepare custard: In a large bowl, whisk together apple cider, milk, cream, brown sugar, eggs, vanilla, cinnamon, cloves, and salt.
  4. Combine: Place bread, roasted squash, and diced apple into the baking dish. Pour the apple cider custard over, pressing down gently to coat.
  5. Bake: Bake for 45-50 minutes or until the top is set and golden. Serve warm, garnished with a sprinkle of cinnamon or extra diced apples.

Butternut Squash and Apple Cider Bread Pudding combines the best flavors of fall into a single dish. The apple cider adds a refreshing, fruity dimension that pairs beautifully with the squash and warm spices, resulting in a unique, seasonal dessert.

This dish is ideal for anyone looking to bring a touch of orchard-fresh flavor to a traditional dessert.

Spiced Chai Butternut Squash Bread Pudding

Spiced Chai Butternut Squash Bread Pudding is a dessert that draws on the aromatic spices of chai tea, offering a warm and comforting treat with a sophisticated twist.

The combination of chai spices like cardamom, cinnamon, and ginger infuses the creamy custard with a gentle heat that balances the sweetness of butternut squash.

Perfect for fall or winter, this unique bread pudding offers a delightful alternative to traditional flavors.

• Ingredients:
  • 4 cups cubed butternut squash, roasted
  • 5 cups cubed day-old bread (preferably challah or brioche)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 tsp ground cardamom
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
• Instructions:
  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Roast the squash: Roast butternut squash on a baking sheet until tender, about 25 minutes.
  3. Prepare custard: In a large bowl, whisk together milk, cream, sugar, eggs, vanilla, cardamom, cinnamon, ginger, cloves, and salt.
  4. Assemble: Place bread cubes and roasted squash in the baking dish. Pour the custard mixture over the bread, pressing down lightly to ensure it’s evenly soaked.
  5. Bake: Bake for 45-50 minutes or until the pudding is golden brown and set. Serve warm, optionally with a sprinkle of powdered sugar or a drizzle of vanilla glaze.

Spiced Chai Butternut Squash Bread Pudding brings a touch of exotic warmth to a traditional dessert. The chai spices enhance the sweet, earthy flavor of the squash, creating a richly aromatic and comforting dish.

This bread pudding is an excellent choice for those looking to experiment with unique flavors, providing a cozy, spiced treat perfect for chilly evenings.

Note: More recipes are coming soon!