3 cups one-inch butternut squash cubes, cooked

2 tbsp olive oil

1 yellow onion, diced

2 garlic cloves, minced

2 cups whole milk

1/2 cup grated Parmesan cheese (+ more for garnish)

1/2 cup gorgonzola crumbles (+ more for garnish)

1/8 tsp ground nutmeg

1/4 cup pumpkin puree

3 large eggs

2 large egg whites

9 cups one-inch day-old bread cubes

Salt and pepper, to taste

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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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.
In a large bowl, whisk together milk, pumpkin puree, eggs, egg whites, Parmesan, gorgonzola, nutmeg, salt, and pepper.
Add bread cubes, cooked squash, and onion mixture. Toss until evenly coated and bread begins absorbing custard.
Transfer mixture to prepared dish, pressing down lightly to compact.
Sprinkle with extra Parmesan and gorgonzola, if desired.
Bake uncovered for 45–50 minutes until pudding is set and top is golden brown.
Let rest 10 minutes before serving.

Use crusty day-old bread (French, ciabatta, or sourdough) for best texture.

Substitute gorgonzola with goat cheese, feta, or Gruyère.

Add herbs like sage, thyme, or rosemary for more flavor.

Mix in sautéed mushrooms or spinach for extra vegetables.

Swap some milk for heavy cream for a richer custard.