Savory Bread Pudding Is Your Gateway Fall Dish

It’s officially bread pudding weather, and with some fall produce, it doesn’t always need to be dessert.

With fall upon us, there’s a whole new world of vegetables and produce to work with. We’ve partnered with Ashley Rodriguez of Not Without Salt to bring you recipes, ideas, and tips inspired by the season’s harvest.

The moment the evening air starts to feel a bit chilled, my first instinct is to turn on the oven. For months over the summer, it’s either been too hot in the kitchen or too hot in general to really let your oven work its magic. But with the mercury and humidity lower, it’s baking season – and that doesn’t mean solely desserts. 



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Fall is such a great time of year to bake, whether your tooth is sweet or savory.  This dish is classic comfort food at its finest: It’s creamy, a bit decadent and comes together quickly.

The sweetness of the squash is tamed with pungent sharp cheddar (gruyere would make a nice choice as well) and fresh thyme. Rosemary or sage would substitute fine too.

This could easily be a cozy weeknight meal on its own, or stand up nicely to your holiday table. Serve alongside a simple fall greens salad and shimmy it right between the turkey and mashed potatoes for an unexpected Thanksgiving side.

Savory Squash Bread Pudding

“This could easily be a cozy weeknight meal on its own, or stand up nicely to your holiday table.” – Ashley Rodriguez



1 2 lb squash peeled, seeded and cubed

Olive oil

Salt and pepper

4 cups (12 ounces) bread cut into rough 1-inch cubes

2 cups whole milk

3 eggs

1 teaspoon thyme leaves

2 cups, packed (8 ounces) grated sharp cheddar cheese


Preheat the oven to 400°F on the convection roast setting.

Place the squash on a baking sheet in a single layer. Drizzle with olive oil then salt and pepper. Roast until tender and caramelized in parts, about 20 minutes.

Butter a small casserole or roasting pan.

In a large bowl whisk together the milk, eggs, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon thyme leaves. Stir in the grated cheese.

Add the roasted squash and bread cubes then carefully toss to combine.

Bake for about 40 minutes or until bubbly and deep golden on the top. Garnish with fresh parsley and serve while warm.

The bread pudding could be made the day before then baked just before serving.

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