Pumpkin, Butternut Squash and Gorgonzola Bread Pudding

Why You’ll Love This Recipe

This bread pudding takes classic autumn flavors and turns them into a rich, satisfying bake. The sweetness of roasted butternut squash and pumpkin puree is balanced by the sharpness of gorgonzola, while Parmesan adds depth and nuttiness. The custard-like base keeps the bread moist and flavorful, with golden, crispy edges on top. It’s hearty, elegant, and versatile ideal for special dinners or cozy family meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups one-inch butternut squash cubes, cooked
2 tablespoons olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 cups whole milk
1/2 cup Parmesan cheese, grated (+ more for garnish)
1/2 cup Gorgonzola crumbles (+ more for garnish)
1/8 teaspoon ground nutmeg
1/4 cup pumpkin puree
3 large eggs
2 large egg whites
9 cups one-inch day old bread
salt and pepper to taste

Directions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more.
3. In a large bowl, whisk together milk, pumpkin puree, eggs, egg whites, Parmesan, gorgonzola, nutmeg, salt, and pepper.
4. Add cubed bread, cooked butternut squash, and sautéed onion mixture. Toss until bread is evenly coated and begins absorbing the custard.
5. Transfer mixture to the prepared baking dish. Press down lightly to compact.
6. Sprinkle with extra Parmesan and gorgonzola, if desired.
7. Bake uncovered for 45–50 minutes, until the pudding is set and the top is golden brown.
8. Let rest for 10 minutes before serving.

Servings and timing

Serves: 8 people
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes

Variations

• Replace gorgonzola with goat cheese or feta for a different tangy flavor.
• Add fresh herbs like sage, thyme, or rosemary for extra depth.
• Mix in sautéed mushrooms or spinach for added vegetables.
• Swap some of the milk for heavy cream for an even richer custard.

Storage/Reheating

Store leftovers in the refrigerator, tightly covered, for up to 3 days. Reheat in a 350°F (175°C) oven for 15–20 minutes until warmed through. You can also microwave individual portions, though the oven will help restore crispiness to the top.

FAQs

Can I make this bread pudding ahead of time?

Yes, you can assemble it up to 24 hours in advance and refrigerate. Bake just before serving.

Do I need to cook the butternut squash first?

Yes, precooking ensures the squash becomes tender and blends well into the pudding.

What type of bread works best?

Day-old crusty bread such as French, ciabatta, or sourdough works best for soaking up the custard.

Can I freeze bread pudding?

Yes, wrap tightly and freeze for up to 2 months. Reheat in the oven before serving.

Is this recipe sweet or savory?

This is a savory bread pudding with earthy, cheesy flavors and just a hint of sweetness from the pumpkin and squash.

Can I use canned pumpkin puree?

Yes, canned puree works perfectly. Just make sure it’s pure pumpkin, not pumpkin pie filling.

How do I prevent the bread pudding from being soggy?

Use day-old bread and make sure to bake until the custard is fully set.

Can I make this without gorgonzola?

Yes, you can omit it or replace it with another cheese like Gruyère, fontina, or cheddar.

What can I serve this with?

It pairs beautifully with roasted meats, poultry, or as part of a vegetarian holiday spread.

Can I make this gluten-free?

Yes, simply substitute gluten-free bread for the base.

Conclusion

Pumpkin, Butternut Squash and Gorgonzola Bread Pudding is a cozy, elegant dish that brings together sweet, savory, and tangy flavors in perfect harmony. With its custardy base, hearty vegetables, and cheesy topping, it’s a versatile recipe suited for weeknight comfort or festive holiday gatherings. This bread pudding is sure to become a seasonal favorite.

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