Winter Squash and Onion Bread Pudding

Winter Squash Bread Pudding
Teresa Blackburn
  • Yield: 12 servings


2tablespoons butter
2large yellow onions, coarsely chopped
6cups cubed, roasted acorn or butternut squash
6 eggs
2cups half-and half
1cup whole milk
3tablespoons coarsely chopped fresh sage leaves
1teaspoon salt
1/2teaspoon black pepper
4cups bread cubes (from sturdy loaves, like baguettes or sourdough)
1cup grated Parmigiano Reggiano cheese


  1. Preheat oven to 350F. Grease a 13 x 9-inch baking dish.
  2. Melt butter in a large skillet. Add onions and sauté until soft. Combine roasted squash and onions in a large bowl.
  3. In a separate bowl, whisk eggs with half-and-half, milk, sage, salt and pepper. Pour over squash mixture. Add bread, and toss until everything is well coated. Spoon into prepared pan and top with shredded cheese.
Bake 30 minutes, or until puffed but firm, and browned.

—Recipe courtesy of Nancy Vienneau and Third Thursday Potluck

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Nutritional Info *per serving

  • Calories 240
  • Fat 12g
  • Cholesterol 120mg
  • Sodium 440g
  • Carbohydrate 26g
  • Fiber 5g
  • Protein 10g