Butternut Squash Bread Pudding w/Red Wine Balsamic Reduction

I was strolling through my pictures on social media and saw this post below. I made a few years ago during the holidays and thought this would be a good one to share with you guys since Thanksgiving is this week. Hope you enjoy it!

Butternut Squash Bread Pudding w/Red Wine Balsamic Reduction

What I do with leftover Butternut Squash Bread Pudding and my leftover Red Wine Balsamic reduction sauce?. Well… I put them together. I also caramelized some more of my butternut squash, added it on top of the bread pudding with a sprig of mint. A big drizzle of the wine sauce and there you have it! Finish everything off with a pinch of fleur de sel to make this dish truly sing.

The recipe below is for a full pan of bread pudding. The photos you see are from my leftovers, but you can add the mixture to individual ramekins, if you would like to servr it this way. I hope this will be a dish you enjoy not just for Thanksgiving, but year round. As always Set the Table with Love. Happy Thanksgiving.

Butternut Squash Bread Pudding w/Red Wine Balsamic Reduction


  • 4 cups butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground clove
  • 1/8 teaspoon ground nutmeg
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 8 large eggs
  • 1 1/2 cups half-and-half
  • 1 1/2 cups chicken broth
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon garlic powder
  • 12 cups of day old bread, I used whole wheat bread, but you can use challah bread

1. Preheat oven to 425°F. Toss together butternut squash, oil, and spices with 1 teaspoon of the salt, and 1/4 teaspoon of the pepper on a large rimmed baking sheet until coated. Bake until squash is tender and starting to brown, 25 to 30 minutes. Cool on baking sheet about 10 minutes. Reduce the oven to 300 F and add the bread cubes onto a cookie sheet and place in the oven and bake until golden brown about 25-30 minutes. Remove from the oven and set aside.

2. Coat a 13- x 9-inch baking dish with cooking spray. Whisk together eggs, half-and-half, broth, thyme, garlic powder, add the remaining 1 teaspoon of kosher salt and 1/4 teaspoon pepper in a large bowl until combined. Add bread cubes and the cooled squash. Add the mixture into prepared baking dish. Let stand at room temperature 30 minutes, so the liquid can absorb into the bread.

3. Bake at 350 F, until it begins to brown and center is set, about 45 minutes, covering with aluminum foil after about 30 minutes to prevent excessive browning, if needed. Cool 15 minutes and drizzle with Red Wine Balsamic Reduction before serving.

Balsamic Red Wine Reduction


  • 1/2 cup Balsamic Vinegar
  • 1/2 cup Red Wine ( one you will drink yourself)
  • 2 Tbsp Organic Raw Honey


1. In a small saucepan combine balsamic vinegar, red wine and honey.

2. Stir well and cook over medium high heat for about 10 minutes or until reduced to a syrupy consistency.

3. You can store it in an airtight glass container for 2-3 weeks.

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Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

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