Description
A warm and comforting bread pudding made with acorn squash, perfect for fall.
Ingredients
Scale
- 2 cups of cubed bread
- 1 cup of cooked acorn squash puree
- 2 cups of milk
- 3/4 cup of sugar
- 3 large eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of salt
- 1/2 cup of raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the acorn squash puree, milk, sugar, eggs, vanilla, cinnamon, nutmeg, and salt.
- Add the cubed bread to the mixture and stir until well combined.
- If using, fold in the raisins.
- Pour the mixture into a greased baking dish.
- Bake for 45-50 minutes or until the top is golden brown and a knife inserted comes out clean.
- Let it cool slightly before serving.
Notes
- Serve warm with whipped cream or ice cream for added indulgence.
- Can be made a day ahead and reheated before serving.
- Feel free to add nuts for extra texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Acorn Squash, Bread Pudding, Fall Dessert, Cozy Recipe