Butternut Squash and Pineapple Bread Pudding

butternut squash bread pudding feat
Photo by Grant Dotson

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10 servings

  • 3 cups Niedlov’s Breadworks sourdough loaf, crusts removed, diced large (or sourdough bread of choice)
  • Canola oil
  • ½ cup butternut squash, diced large
  • ½ cup pineapple, diced large
  • 1½ cups brown sugar
  • 5 large eggs, beaten
  • 2 cups half-and-half
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 2 teaspoons vanilla extract
  1. Preheat oven to 350 degrees.
  2. Place diced bread on baking sheet and bake until lightly toasted. Set aside.
  3. Heat two separate sauté pans over medium-high heat. Add approximately 1 tablespoon canola oil to each. Cook butternut squash and pineapple separately in pans until softened. Set aside to cool.
  4. In a large bowl, mix sugar, eggs, half-and-half, cinnamon, nutmeg, and vanilla until thick and creamy. Add bread, pineapple, and butternut squash. Let mixture stand for 10–15 minutes.
  5. Place mixture in a greased 9×13-inch baking dish (or individual ramekins) and bake 35–40 minutes, or until firmly set. Serve with caramel sauce and vanilla ice cream.
  • from Chef Daniel Lindley of Alleia, Chattanooga, TN

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