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Gluten-Free Butternut Squash Bread Pudding

Ingredients

  • 6 cups cubed and toasted gluten-free bread preferably rolls like Canyon Bakehouse GF Brioche-Style Sweet Rolls
  • 3 teaspoons olive oil
  • 6 cups cubed butternut squash about 2 pounds
  • 3 teaspoons salt
  • 2 onions diced
  • 3 cloves garlic minced
  • 1 tablespoon finely chopped sage
  • ¼ teaspoon black pepper
  • 4 ounces diced pancetta
  • 4 eggs
  • 1 ½ cups cream
  • 1 cup chicken stock
  • 2 cups grated gruyere

Instructions

  • Preheat the oven to 425* F.
  • Add the butternut squash, 2 teaspoons of olive oil, and 2 teaspoons of salt to a large bowl and toss to coast the butternut squash evenly. Spread butternut quash onto a roasting pan and roast for 20 to 25 minutes until the squash is soft and lightly browned.
  • Heat a frying pan over medium heat. Once the pan is hot, add remaining teaspoon of olive oil to the pan. Add the onions, pancetta and remaining teaspoon of salt to the pan and sauté for about 8 to 9 minutes until the onions are lightly browned and the pancetta is lightly crisped. Add the garlic, sage and black pepper and sauté for an additional minute. Remove the pan from the heat.
  • Add the eggs, cream and chicken stock to a large bowl and whisk the ingredient until they are full combined and uniform. Add one cup of the gruyere, onions and pancetta, butternut squash and toasted pieces of bread to the bowl. Fold the ingredients together until they are well combined.
  • Let the ingredients rest in the bowl for about 5 minutes so the bread can absorb some of the liquid. After 5 minutes, add the mixture to a 13x11-inch baking dish. Spread the ingredients out evenly. Sprinkle the remainder of the gruyere cheese over top.
  • Bake the dish for about 50 minutes until the bread pudding is bubbly and golden brown on top.