Baked on the Bright Side

Gluten-Free Butternut Squash Bread Pudding, by Guest Blogger Amie Valpone

October 17, 2011


  • 4 cups butternut squash, peeled and cut into 1/2 inch cubes
  • 1/4 teaspoon sea salt
  • 1 teaspoon extra virgin olive oil
  • 1 large leek, chopped
  • 2 cloves garlic, minced
  • 3 cups almond milk
  • 1/4 cup Swiss cheese, grated
  • 1/4 teaspoon freshly ground white pepper
  • 1/8 teaspoon ground smoked paprika
  • 4 eggs
  • 1 Tbsp. warm water
  • 4 pieces Rudi’s Gluten-Free Multi-Grain Bread, cut into 1/2 inch cubes
  • 3/4 cup Cheddar cheese, grated
  • 1/4 cup fresh basil, finely chopped


  • Preheat oven to 375° F.
  • Prepare a baking dish with nonstick baking spray.
  • Arrange squash in a single layer on a baking sheet. Sprinkle with sea salt; bake for 15 minutes.
  • Heat olive oil in a pan over medium heat.  Add leeks; cook for 5-7 minutes. Add garlic, and cook for another 2 minutes. Remove from heat; cool slightly.
  • Combine almond milk, 1/4 cup cheese with white pepper, paprika, eggs and water in a large bowl; mix well to combine. Stir in squash and leeks. Add Rudi’s cubed bread; mix well to combine. Set aside for 15 minutes.  Transfer into prepared baking dish.  Sprinkle with basil and Cheddar cheese.
  • Bake for 35 minutes or until golden brown.
  • Remove from oven; set aside to cool before serving.
  • Enjoy!

Amie Valpone, HHC, AADP is a Manhattan-based culinary marketing consultant specializing in gluten-free “clean” eating. Her experience as a marketing consultant spans the hotel, spa, restaurant and FMG sectors, where she creates menus, develops marketing and publicity efforts, and builds brand awareness for her clients. Amie is also a culinary nutritionist, spending time with clients as a Food Allergy Concierge and Pantry Stylist in the big apple of Manhattan.

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