How to Make Butternut Squash Bread Pudding from Scratch

Butternut squash bread pudding is a warm, comforting dessert (or even a sweet breakfast) that balances the natural sweetness of squash with the richness of cream and the warmth of spices. This dish is perfect for autumn gatherings, holiday feasts, or as a cozy treat on a chilly night.

In this article, we’ll walk through everything you need to make a delicious butternut squash bread pudding from scratch. We’ll cover equipment, preparation steps, and provide a full recipe with both US and metric measurements. Finally, we’ll discuss variations and nutritional information.

Equipment Needed

To prepare this recipe, you’ll need the following kitchen tools:

• Baking dish (9×13-inch or equivalent size)
• Mixing bowls (one large and one medium)
• Whisk
• Spatula or wooden spoon
• Knife and cutting board (for the squash and bread)
• Measuring cups and spoons
• Oven (preheated to 350°F/175°C)
• Saucepan (for pre-cooking the squash)
• Blender or food processor (optional, for puréeing the squash)

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Recipe for Butternut Squash Bread Pudding

Ingredients

Ingredient	US Measurement	Metric Measurement
Butternut squash (peeled, cubed)	2 cups (about 1 medium squash)	480g
Whole milk	1 ½ cups	360ml
Heavy cream	1 cup	240ml
Eggs	4 large	4 large
Egg yolks	2	2
Brown sugar	¾ cup	150g
Granulated sugar	¼ cup	50g
Vanilla extract	2 teaspoons	10ml
Ground cinnamon	1 teaspoon	2g
Ground nutmeg	½ teaspoon	1g
Ground ginger	½ teaspoon	1g
Salt	½ teaspoon	2g
Day-old bread (brioche or challah)	6 cups, cubed	400g
Unsalted butter (melted)	4 tablespoons (½ stick)	56g
Maple syrup (optional, for serving)	To taste	To taste

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Preparation Instructions

Step 1: Prepare the Squash

1. Preheat the oven to 350°F (175°C).
2. Peel, seed, and cube the butternut squash.
3. In a saucepan over medium heat, add the squash cubes and enough water to cover. Bring to a simmer and cook for about 10-12 minutes, or until the squash is soft.
4. Drain and transfer to a blender or food processor. Blend until smooth, or mash with a fork if you prefer a chunkier texture. Set aside.

Step 2: Prepare the Bread

5. Cut the day-old bread into 1-inch cubes and place them in a large mixing bowl.
6. Drizzle melted butter over the bread, tossing gently to coat.

Step 3: Make the Custard

7. In a medium mixing bowl, whisk together the eggs, egg yolks, brown sugar, and granulated sugar.
8. Add the milk, heavy cream, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk until smooth.
9. Stir in the butternut squash purée, making sure it is evenly incorporated.

Step 4: Combine Bread and Custard

10. Pour the custard mixture over the bread cubes, gently folding until all the bread is soaked. Let it sit for 15-20 minutes to allow the bread to absorb the liquid.

Step 5: Bake

11. Transfer the bread mixture to a greased 9×13-inch baking dish. Spread evenly.
12. Bake in the preheated oven for 45-50 minutes, or until the pudding is set and a knife inserted in the center comes out clean. The top should be golden brown and slightly crisp.

Step 6: Serve

13. Let the pudding cool for 10 minutes before serving. Drizzle with maple syrup if desired.

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Nutritional Information (Per Serving, Approx. 8 Servings)

Nutrient	Amount
Calories	380 kcal
Protein	7g
Carbohydrates	50g
Fat	18g
Saturated Fat	10g
Fiber	3g
Sugar	28g
Sodium	220mg

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Recipe Variations & Customizations

1. Add-Ins for More Flavor

• Pecans or walnuts — Stir in ½ cup (60g) of chopped nuts for crunch.
• Raisins or dried cranberries — Add ½ cup (75g) for a natural sweetness boost.
• Chocolate chips — A handful of dark chocolate chips adds a dessert-like richness.

2. Dairy-Free Option

• Substitute full-fat coconut milk for the whole milk and heavy cream.
• Use coconut oil or a plant-based butter alternative.

3. Lower Sugar Version

• Reduce brown sugar to ½ cup (100g).
• Replace granulated sugar with a natural sweetener like honey or maple syrup.

4. Gluten-Free Option

• Use a gluten-free bread like a sturdy artisan-style loaf.

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Storage and Reheating

Refrigeration

Store leftovers in an airtight container in the fridge for up to 4 days.

Freezing

Wrap individual portions in plastic wrap and freeze for up to 2 months. Reheat in the oven at 325°F (160°C) for 15-20 minutes.

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Final Thoughts

Butternut squash bread pudding is a perfect way to celebrate fall flavors while making good use of leftover bread. With a creamy, custardy texture and warm spices, it’s a crowd-pleaser that can be adapted to fit different diets and preferences. Try it for your next holiday gathering or as a make-ahead breakfast!