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Butternut Squash Bread Pudding


6 cups brioche, roughly cubed and toasted

4 cups roasted butternut squash and cranberries

1 1/2 tsp fresh thyme

6 eggs, well beaten

1 1/2 cups half-and-hal

3/4 cup gruyere, grated

salt and pepper

Optional: 1/2 cup chopped candied pecans



Preheat oven to 425 degrees.

 1.  In a large bowl, combine toasted brioche, butternut squash, cranberries and thyme.

2.  In a medium bowl, stir the eggs and half-and-half together.  Pour over the bread-squash mixture.

3.  Pour into a large gratin pan and top with grated gruyere.  Add optional pecans if desired.

4.  Bake in a 425 oven for 30-40 minutes or until the top is brown and bubbly, and the center moist but not runny.

Let set for 5 minutes and serve. Serves 8

 *Recipes are courtesy of Whole Foods Market.


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