Squash, Apple and Maple Bread Pudding (Dairy Free)

We are not big bread eaters so bread pudding is quite a novelty for us.  I have only made it a couple times with just apples but wanted to try something a little different.  This recipe makes for a great breakfast, brunch or lunch.  I served this to seven children for lunch and it was a hit!

Ingredients

• 1 roasted squash (I used butternut)
• 2 shredded apples
• 10-12 slices bread cut into cubes (I used a combination of sprouted and sour dough bread)
• 1 cup maple syrup
• 3 cups non dairy milk (I used almond and cashew)
• 5 eggs
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/2 teaspoon sea salt
• coconut oil for greasing

Directions

1. Slice squash in half and remove seeds.  Brush squash with coconut oil and place in the oven cut side up for 45-50 minutes at 425F.
2. Peel squash when cool enough to handle and place a blender.  Add all ingredients except shredded apples, bread and coconut oil and puree until smooth.
3. Grease 9 x 13 pan and layer bread and apples.
4. Pour squash puree over top and press down onto the bread so it absorbs the liquid.  Let sit for 10 minutes.
5. Preheat oven to 350F.
6. Bake 30 minutes, uncover and bake another 20 minutes.