Curried Acorn Squash Bread Pudding

www.breadsmith.com/recipes/curried-acorn-squash-bread-pudding/

Fall is in the air with this Curried Acorn Squash Bread Pudding. Pair with a venison or turkey entrée for best results or substitute butternut squash or pumpkin to create a new fall favorite.

Ingredients

2 cups puréed cooked acorn squash

4 tablespoons butter, divided

3/4 cup finely chopped onion

1/2 cup finely chopped Granny Smith apple, peeled and cored

2 cups Breadsmith Rustic Italian bread (coarse crumbs)

1/4 cup packed light brown sugar

1/4 cup apple juice

2 teaspoons curry powder

3 large eggs

3/4 cup half-and-half

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons sliced almonds, toasted in a 350 degree oven for 5 minutes

Instructions

Preheat oven to 350 degrees and place the puréed squash in a bowl.

Then melt 1 tablespoon butter and sauté the onion and apple. Add the onion and apple to the squash.

In a skillet, melt 3 tablespoons butter and add brown sugar, apple juice and curry.

Beat together the eggs, half-and-half, salt and pepper.

Add squash, onion, apple and curried syrup; mix. Add breadcrumbs.

Pour pudding into dish.

Sprinkle with almonds and bake for 45 minutes.