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Butternut Squash Bread Pudding

Butternut Squash Bread Pudding

Serves: 8

Prep time: 
Cook time: 
Total time: 

  • 2 Tbsp olive oil, plus more for the baking dish
  • 2 medium onions, chopped
  • 1 ½ pounds butternut squash (about half a medium squash) – peeled, seeded and cut into ½ inch pieces
  • Kosher salt and black pepper
  • 2 Tbsp. chopped fresh sage
  • 6 large eggs
  • 2 c. whole milk
  • ¼ pound soft French bread or Italian bread (I like sourdough as well), cut into 1 inch pieces (about 7 ½ cups)
  • ½ pound Gruyere, grated (2 Cups)

  1. Heat Oven to 375 degrees. Oil a 2 ½ to 3 qt baking dish
  2. Heat oil in a large skillet over med-high heat. Add the onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes.
  3. Add the squash, season with ½ tsp salt and ¼ tsp pepper, and cook, tossing frequently, until just tender, 8 to 10 minutes more. Stir in the sage. Let cool for 10 minutes.
  4. In a large bowl, whisk together the eggs, milk and ¼ tsp each salt and pepper. Add the bread, cheese and squash mixture and toss to coat.
  5. Transfer to the prepared baking dish and bake until golden brown and set, 55 to 60 minutes.