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Butternut Squash and
Cheddar Bread Pudding


  • 1 ea Baguette, 1” cubes and toasted
  • 1 ea Small Butternut Squash
  • 1/2 ea Medium Yellow Onion
  • 3 T Butter, melted
  • 2 T Kosher Salt
  • 1/4 T Fresh Ground Black Pepper
  • 2 C Half & Half
  • 4 ea Eggs
  • 1/4 T Thyme, fresh, chopped
  • 1 T Parsley, fresh, chopped
  • 11/2 C Adams Reserve Cheddar, grated

Peel & cut the squash into pinky sized sticks, toss with half of the melted butter and 1/2 t of the salt and bake on a cookie sheet at 350°F for 15 minutes or until golden brown. Then turn the oven down to 325°F. In a sauté pan over medium high heat, sauté the onion in the remaining butter with 1/2 t of the salt until translucent.
In a mixing bowl whisk together the half & half, the eggs, the remaining 1 t salt, pepper and herbs. Add in the toasted bread, roasted squash and Adams Reserve Cheddar cheese, toss to combine. Transfer to a 9” x 13” casserole dish and bake at 325°F for 30 minutes, serve while hot.