Bread pudding is usually a dessert. And I have a fantastic dessert bread pudding recipe I’ll share with ya for Christmas. But this bread pudding is a yummy side dish for Thanksgiving. The butternut squash gives it a nice little twist. Very harvesty.
The hardest part is peeling your squash. I cut mine in fourths then use a paring knife to cut the skin off.
(Just be careful while you’re cutting.)
Cube the squash into about 1/2 inch pieces.
In a skillet warm some olive oil. Add in some onions and saute until tender, about 5 minutes.
Add in the squash.
Season with salt and pepper. Cook until tender, about 8-10 minutes. Remove from heat and allow to cool for 10 minutes.
While thats cooling, whisk together eggs and milk. Sprinkle on a little more salt and pepper.
Cut your bread into 1 inch size pieces. You need about 7-8 cups, which is about 1 loaf. I use sourdough and french bread. You can use either one, or both.
In a mixing bowl, layer some bread, the squash mixture, and some cheese.
Drizzle on some of the egg mixture and toss to coat.
Keep layering until it’s all mixed together.
Transfer to an oiled casserole dish.
Bake at 375 until bubbly and golden brown, about 1 hour.
It’s fantastic. And probably something new for your Thanksgiving table. Try it this year, you’ll really like it.
Here’s the printable….butternutsquashbreadpudding