Acorn Squash Bread Pudding with Cinnamon Vanilla Sauce

By kathyk4126

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

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Rate this recipe 3.8/5 (9 Votes)

Acorn Squash Bread Pudding with Cinnamon Vanilla Sauce

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Lemon Meringue Tartlets

simple cake

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

Details

Servings 8
Level of difficulty Average
Preparation time 30mins
Cooking time 45mins
Cost Average budget

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

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.