Gluten-Free Butternut Squash Bread Pudding Recipe - Breads from Anna

Gluten-Free Butternut Squash Bread Pudding Recipe

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Whether made as a tasty side dish or a hearty breakfast, this savory Butternut Squash Bread Pudding is the perfect comfort food to make with the season’s plentiful squash harvest. The bread pudding smells delicious while baking, and makes enough to enjoy for more than one meal. In fact, we found that it tastes even better on day two and three!

Yield: 8-10 side dish servings

Ingredients:

  • 3 cups peeled and cubed butternut squash
  • ½ teaspoon ginger
  • ½ teaspoon cinnamon 
  • 1/8 teaspoon nutmeg
  • ¼ teaspoon cloves 
  • 2 teaspoons salt, divided
  • 3 Tablespoons olive oil
  • 2 cups chopped onion
  • 1 yellow or orange pepper, chopped
  • 1 ½ cups celery, chopped
  • 3 medium garlic cloves, minced (approximately 1 ½ Tablespoons)
  • 4 cups kale, leaves only, chopped
  • ¼ cup white wine
  • 2 cups milk or non-dairy alternative
  • 6 large eggs
  • 8 oz. parmesan cheese, grated and divided
  • 4 oz. smoked gouda, grated
  • 1 Tablespoon Dijon mustard
  • ¼ teaspoon pepper
  • 1 teaspoon oregano
  • ½ teaspoon sage
  • 6 cups cubed day-old Breads from Anna Classic Herb Bread
Directions:
  1. Preheat oven to 400 degrees.
  2. Oil 2 quart baking dish.
  3. Oil jelly roll pan or cookie sheet, or line with parchment paper, to roast squash.
  4. Combine ginger, cinnamon, nutmeg, cloves, and 1 teaspoon salt with squash. Stir well to combine and arrange in a single layer on jelly-roll pan or cookie sheet.
  5. Bake 400 degrees, 15-20 minutes until tender. Reduce oven temperature to 350 degrees.
  6. Saute onion and pepper in olive oil for 15-20 minutes over medium-low heat until carmelized. Add garlic, celery, and kale during last few minutes of cooking. Remove from heat, stir in wine, and cool slightly.
  7. Combine milk, eggs, ½ of parmesan cheese, gouda, mustard, remaining salt and spices. Stir with a whisk. Add squash, onion kale mixture, and bread cubes; stir gently to combine. Let stand 10 minutes.
  8. Spoon into 2 quart baking dish coated with cooking spray. Sprinkle with remaining Parmesan cheese.
  9. Bake 350 degrees for 45 minutes or until pudding is set and lightly browned.

Note: This recipe could also be made into "muffins"--simply mix as instructed and pour into lined or greased muffin tins. Bake for 35 to 45 minutes, until tops are golden. 


Connie April 22, 2015

Wow, this sounds very delicious. Might be a new addition to my Fall recipes!


Kathy April 22, 2015

Sounds unbelievable but I am allergic to eggs so this is out for me. Any ideas?


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