Savory Cranberry and Butternut Squash Bread Pudding
A warm, herby, and comforting savory bread pudding featuring roasted butternut squash, tart cranberries, and golden toasted bread — perfect for festive holiday meals.
Ingredients
- 5 cups crusty bread cubed (day-old preferred)
- 2 cups roasted butternut squash diced
- 1 small onion finely chopped
- 2 tbsp butter or olive oil
- 3 large eggs
- 1¾ cups milk or half-and-half
- ½ cup dried cranberries
- 1 tsp fresh thyme leaves
- 1 tsp rosemary finely chopped
- ½ tsp garlic powder
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- Optional: ¼ cup grated Parmesan for added savory depth
Instructions
Roast the Butternut Squash
- Preheat the oven to 400°F (200°C). Roast diced squash for 20–25 minutes, until caramelized and tender.
Sauté the Onion
- In a pan, heat butter or oil. Cook onion until softened and lightly golden.
Prepare the Custard
- Whisk together eggs, milk, herbs, garlic powder, salt, and pepper.
Combine Ingredients
- In a large bowl, add bread cubes, roasted squash, sautéed onions, and cranberries.
- Pour custard mixture over the top and gently fold to coat.
Let It Rest
- Allow the mixture to sit for 10 minutes so the bread absorbs the custard.
Bake
- Bake at 375°F (190°C) for 35–40 minutes, until golden on top and set in the center.
Serve Warm
- Garnish with extra herbs before serving for color and aroma.
Notes
Tips & Variations
- Use day-old bread for the best texture — fresh bread becomes mushy.
- Add cheese like Parmesan, Gruyère, or goat cheese for richness.
- Add protein: crumbled sausage or cooked bacon for a heartier version.
- Swap mix-ins: dried cherries, pecans, roasted apples, or sautéed mushrooms.
- Make it dairy-free with almond or oat milk + olive oil instead of butter.
Storage
- Fridge: Up to 4 days in an airtight container
- Freezer: Up to 2 months
- Reheat: Cover and warm at 350°F (175°C) for 10–15 minutes