Dark Chocolate, Walnut, and Delicata Squash Bread Pudding

Yield: 8-10 servings


2 cups half and half
4 egg yolks
½ cup sugar
1 tbsp. vanilla extract
1 tsp. salt
1 cup Dark Chocolate Chips
1/2 cup walnuts
2 cups diced white bread
1 cup roasted delicata squash


Preheat oven to 350°. Peel, seed and dice delicata squash in 1/4 cubes. Toss the squash with olive oil and place on a baking sheet.  Bake at 350° for 15 minutes or until tender. 

In a large mixing bowl whisk together the half & half, egg yolks, sugar, and vanilla until smooth.  Fold remaining ingredients making sure the bread is moist.

In a 4oz. cupcake baking pan, butter each cup and spoon mixture in. Bake for 25 minutes or until a toothpick comes out clean.

Serve with cinnamon ice cream.