Acorn Squash Bread Pudding with Cinnamon Vanilla Sauce

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A spiced bread pudding full of apples and walnuts topped with a deliciously vanilla sauce with a hint of cinnamon

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  • 8
  • Average
  • 30 mins
  • 45 mins
  • 10 mins
  • Average budget

Ingredients

  • 5 cups French bread, torn into small pieces
  • 2 cups half and half
  • 3 large eggs
  • 2 cups granulated sugar
  • 2/3 cups brown sugar
  • 2 cups acorn puree
  • 1 cup peeled and diced apples
  • ½ c chopped toasted walnuts
  • 3 tablespoons melted butter
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 teaspoon vanilla
  • Sauce:
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup milk
  • ½ cup butter
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon

Preparation

Step 1

Butter an 11x7-inch baking dish. Heat oven to 350°.

Step 2

In a bowl, pour the half and half over bread cubes and set aside.

Step 3

In another bowl, combine eggs, sugars, acorn squash, apples, walnuts, melted butter, spices, and vanilla; blend well. Pour acorn squash mixture over soaked bread and stir to blend.

Step 4

Pour mixture into the prepared baking dish. Bake for 45 to 60 minutes, or until set.

Step 5

Sauce:
In medium sauce pan, mix together the sugars, butter and milk and bring to a boil. Remove from heat and stir in the vanilla and cinnamon. Serve warmed, over bread pudding

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When I make acorn squash as a side for another meal, I always make extra so that I can use it in different recipes that call for pumpkin or butternut squash.

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