Carrot, Squash and (Sourdough) Bread Pudding


Chef: Malintha Custer


  • 4 medium Squash cubed
  • 1 Carrot
  • 1 loaf (Sourdough) Bread Cubed
  • 1 cup Milk
  • 3 Egg
  • 1 tbsp Mill Gap Farms Organic Maple Syrup
  • 3 tsp Apple Butter(Or Apple Sauce)
  • 1 sweet onion sliced
  • 1 tbsp dried Dill
  • 1 tsp Crushed Red Pepper
  • ¼ tsp ground Nutmeg
  • ¼ tsp ground Cardamom
  • ¼ tsp ground Cloves
  • 2 tbsp Butter
  • Salt to taste


Preheat oven to 350º F. Roast squash in some olive oil. Place in a bowl. Saute onion in butter, stir in herbs and dry spices. Toss bread in the pan and allow to roast. Arrange bread and squash into a casserole dish. Whisk eggs, milk, maple syrup, apple butter, and salt, pour into bread and squash mixture. Bake until an inserted toothpick comes out clean.


Serving Suggestion: Served with Ruby Port Braised Pork and Basil Pesto

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