This Cranberry Butternut Squash Bread Pudding is a wonderful make-ahead Winter brunch dish. It’s great sweet or savory and I like it best served as breakfast, not dessert. In fact, this started as a very savory butternut squash bread pudding I made as a side years ago for Thanksgiving. Though it was good, it was too heavy for a Thanksgiving side. There was lots leftover and later that night, I caught my friend Anna digging it out of the fridge for a midnight snack. She had reheated it and was pouring maple syrup on it. We definitely agreed that it was better on its own than as a side. The next morning we centered the whole brunch around our late night discovery. Over time, it’s evolved. This version is a little on the sweet side to counter the very tart cranberries. Whenever you serve it, I know you’ll like it, and it doesn’t hurt that Cranberry Butternut Squash Bread Pudding is really beautiful on the plate. 8 oz cranberries 4 cups squash; peeled and diced 2 cups milk 4 eggs; separated ½ cup granulated sugar ½ cup maple syrup cinnamon nutmeg 1 tablespoon molasses vanilla 1 loaf baguette butter maple syrup … Continue reading →