We are not big bread eaters so bread pudding is quite a novelty for us. I have only made it a couple times with just apples but wanted to try something a little different. This recipe makes for a great breakfast, brunch or lunch. I served this to seven children for lunch and it was a hit!
Ingredients
- 1 roasted squash (I used butternut)
- 2 shredded apples
- 10-12 slices bread cut into cubes (I used a combination of sprouted and sour dough bread)
- 1 cup maple syrup
- 3 cups non dairy milk (I used almond and cashew)
- 5 eggs
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon sea salt
- coconut oil for greasing
Directions
- Slice squash in half and remove seeds. Brush squash with coconut oil and place in the oven cut side up for 45-50 minutes at 425F.
- Peel squash when cool enough to handle and place a blender. Add all ingredients except shredded apples, bread and coconut oil and puree until smooth.
- Grease 9 x 13 pan and layer bread and apples.
- Pour squash puree over top and press down onto the bread so it absorbs the liquid. Let sit for 10 minutes.
- Preheat oven to 350F.
- Bake 30 minutes, uncover and bake another 20 minutes.