Butternut Squash Bread Pudding

Before I share today’s recipe, you need a little backstory on it.

Last year, I went to the same conference I just recently went to. They had fabulous food and I first tried bread pudding there. It was simply amazing. It was doughy and eggy and just all sorts of wonderful! And the creamy sauce to go with it was incredible. Let’s just say I had my fair share of it back then and sought to make some at home.

With a little googling, I ended up finding this recipe. Go read the description of it because it is so true! I made a few adjustments to the recipe and did not make the sauce. Instead I made an adaptation of Pioneer Woman’s Whiskey Maple Cream Sauce.

I ended up making that recipe no less than four times from November to January. It was at Thanksgiving AND Christmas last year!


I really wanted to make it again this year, but wasn’t sure where I could pick up a gluten-free loaf of Italian or French bread. Well, last weekend I was talking about baking with a woman and she said she was making pumpkin bread pudding and the light went off in my head. I could make my own bread! And since I’m still loving butternut squash, I figured I could use that.

So on Wednesday, I whipped up a batch of my new favorite bread. And then on Thursday, I made the bread pudding while we were eating Thanksgiving dinner.

This is a three-part recipe because you need to make the bread first, then make the sauce, then make the bread pudding.

Butternut Squash Bread Pudding (makes 6-8 servings)

Butternut Squash Bread

  • 1 cup butternut squash puree
  • 1 egg
  • 1/8 cup coconut oil*
  • 1/8 cup melted butter*
  • 1/2 cup maple syrup
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp ground flax seed
  • 2 tsp cinnamon spice blend
  • 1/2 cup chopped walnuts
  • 1 1/2 cups GF flour
  • 1/2 cup oat flour (old fashioned oats ground to a fine powder)
*You can use a 1/4 cup butter or a 1/4 cup coconut oil, but I like the flavor of them mixed together.

1. Whisk together the puree, eggs, oil, butter, and maple syrup in a large bowl.

2. Combine baking powder, salt, flax seed, cinnamon, walnuts and oat flour in a separate bowl.

3. Add the dry ingredients to the wet ingredients and mix until just combined.

4. Add the GF flour 1/2 cup at a time to the batter. Mixing after each addition.

5. Grease a 9×9 square pan or a loaf pan, and pour batter in. It will be thick.

6. Bake at 350 for 25-30 minutes or until a toothpick comes out clean.

Maple Cream Sauce

  • 4 tbsp butter
  • 2 tbsp oat flour (or regular flour if you aren’t GF)
  • 1 cup heavy cream
  • 1/4 cup maple syrup
  • 2 tsp vanilla

1. Melt butter in a saucepan over medium heat.

2. Stir in the oat flour to combine. This will make a thin roux.

3. Add the heavy cream, maple syrup and vanilla.

4. Stir constantly until it thickens a little bit. (If it isn’t getting thick, stir in 1 tsp cornstarch that has been dissolved in a little cold water first.)

5. After it has thickened, let cool on the stove for a little bit. Then, pour into a container with a lid and refrigerate until you will be using it.

6. This is important: Taste to make sure it is sweet enough, but please resist the urge to drink the entire pot of it!!! It really is that good 🙂

Bread Pudding

  • 4 cups Butternut Squash Bread, cubed
  • 2 cups whole milk
  • 1/4 cup butter
  • 1/4 cup maple syrup
  • 3 eggs
  • 2 teaspoons cinnamon spice blend
  • 2 teaspoon vanilla

1. Cube the bread to desired size.

2. In a saucepan, over medium heat, heat milk until film forms over top. Add butter to milk, stirring until butter is melted. Turn off heat and allow to cool. If need be, pour into a container and refrigerate to speed up the process.

2. Combine maple syrup, eggs, cinnamon, and vanilla. Beat with a mixer on medium speed for 1 minute. Slowly add cooled milk and butter and beat for another minute.

3. Put cubed bread in a lightly greased 1 1/2 quart casserole dish.

4. Pour batter on top of bread, making sure all pieces get wet.

5. Bake at 350 for 45 to 50 minutes or until set.

Serve the warm bread pudding with a dollop of cold maple cream sauce. It will melt and seep into the cracks and make it extra delicious!

Sorry for no final pictures, I was too busy enjoying my meal to take some!!

I hope you find some time to make this recipe and share it with someone you love this holiday season! They will definitely love you back after trying this 🙂


About eat healthy. be happy. live well.

A 20-something farmer's wife who has finally learned to eat healthy, be happy and live well!

15 responses »

  1. What a good idea! I’ve been craving bread pudding for ages! I wonder if I can make a mini one-person version!

  2. This sounds amazing! Actually, I don’t think I’ve ever tried butternut squash before (maybe as a soup…) so this seems like a good way to try it out!

  3. That really does sound amazing and look divine!

  4. You got super creative to make it all yourself now that you’re GF. I love seeing people do their own thing to create something delicious! 🙂 Yummm!

  5. YUM! It’s a true testament to the deliciousness of a meal when we forget to take end result pictures 🙂

  6. I LOVE bread pudding but have never thought of putting a healthy spin on it! This recipe looks amazing and it looks like something I will HAVE to try this holiday season!

  7. Oh my word–I need this in my mouth right now! I don’t think I’ve ever made a bread pudding myself, but I love eating them. To have a healthy version is a dream come true. Thanks!


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