Bread pudding is a tasty way of using up day old or stale bread, rolls, or even pastries. Or a combination of all three! Bread pudding also just happens to taste better when baked up in a squash.
Bread Pudding Stuffed Squash
- 1 medium squash of choice not spaghetti, about 2 pounds
- 4 cups approx. cubed day old or stale bread of choice, such as challah.
- 4 large eggs
- 1 cup of milk
- 1/2 cup 35% whipping cream
- 3/4 cup packed brown sugar divided
- 1 tsp salt
- 2 Tbsp ground cinnamon divided
- 1 tsp ground nutmeg
- 2 tsp pure vanilla extract
Optional Add Ins
- 1/4 cup chopped nuts such as pecans
- 1/4 cup dried fruit such as cranberries
- 1/4 cup dark chocolate chips
- Preheat the oven to 350°F.
- Cut top off squash to create a bowl, and remove seeds and insides (save seeds for roasting).
- In a small bowl, stir together 1/4 cup of the brown sugar and 1 Tbsp cinnamon. Then dust the inside of the squash with this mixture.
- In a large sized bowl, whisk together eggs, milk, whipping cream, remaining brown sugar, salt, cinnamon, nutmeg and vanilla in a large bowl. Fold in bread cubes and optional add ins, and let soak for 10 minutes.
- Spoon bread mixture into the squash, making sure to pour in all liquid, and place on a lined baking sheet.
- Loosely cover with tin foil and bake for 50 minutes. Remove the foil and bake for another 10 minutes until squash is tender, and bread pudding is set (caker tester comes out clean).