How to make it

  • Preheat oven to 400° F.
  • Butter shallow, 3-quart baking dish, or 10 small ramekins.
  • Thinly slice the bulbous parts of the squash into crescents and arrange them in a single layer on a rimmed baking sheet.
  • Cut the necks of the squash into ½ inch cubes and spread them on another baking sheet.
  • In a small bowl, combine the butter and olive oil.
  • Lightly brush the squash crescents with the butter mixture and season with salt.
  • Drizzle the remaining mixture over the diced squash and sprinkle with salt, nutmeg, and cinnamon.
  • Roast the squash for about 10 minutes, turning once, until the pieces are softened and lightly browned in spots.
  • Drizzle with maple syrup and roast for 5 minutes longer. Let cool.
  • In a bowl, whisk the half-and-half with the eggs, grated cheese, and a pinch of salt and pepper.
  • Add the bread and squash cubes. Toss gently.
  • Spoon the mixture into the prepared baking dish or ramekins and arrange the squash crescents on top.
  • Bake for 1 hour, until the top(s) are golden in spots and the center(s) are firm.
  • Let cool 15 minutes before serving.
  • Can be refrigerated overnight and reheated at 350°.

Reviews & Comments 3

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  • leonora5 10 years ago
    This is really different and sounds lovely! Thanks
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  • mellian 10 years ago
    What a unique recipe! I love bread puddings, too.
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  • dancegypsy67 10 years ago
    I *LOVE* bread pudding recipes! I am really looking forward to trying this. I hope you don't mind if I add this to a few of the groups I belong to.
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