“Squashed” Bread Pudding

So I had a lot of butternut squash leftover and wasn’t sure what to do with it. Until, that is, I found a dessert recipe for butternut squash.

Hmm. I’m always up for trying new desserts, especially ones featuring squash.

Much to my surprise, the end result was pretty good. You’d never know squash was in this recipe. And it tastes almost exactly like warm bread pudding.

Top it with a dollop of ice cream and you’ve got a winning combination.

Winter isn’t my favorite season, but winter squashes are quickly becoming my favorites! Try this recipe next time you’re feeling adventurous.

Ingredients

2 T + 2 t squash puree

1 T stevia

2 t vegan butter

2 t lemon juice

1/5 of an egg, mixed (or try a flax egg)

1.5 T spelt flour

dash of baking powder, ginger, salt, cinnamon, and allspice

Surprise! I shaped a hole in the center of my pudding and filled with a little chocolate cake batter. Yum.

Directions

-Preheat oven to 325 degrees. Lightly grease a small ramekin and set aside.

-Mix puree, stevia, and butter. Blend in juice and egg.

-Then slowly add in the remaining dry ingredients. Once well mixed, transfer to ramekin and bake for 12-14 minutes.

If you like a gooey bread pudding, take the dish out a little early.

And don’t skimp on the ice cream. You deserve it!

Advertisements

One thought on ““Squashed” Bread Pudding

  1. Pingback: Squash Bread | familyrecipebooks

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s