October Pudding

     This is my autumnal version of the classic bread pudding.
      For those who are not familiar, bread pudding is sort of like baked French toast; very popular in Britain, and an excellent way to use up leftover bread.
      Here's my recipe:

• 6 slices of toasted bread (I prefer oat-nut 3-seed)
• 1/4 cup sugar
• 2 tablespoons maple syrup
• 1/2 teaspoon allspice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pinch of cardamom
• Pinch of salt
• 2 eggs
• 1 3/4 cups scalded milk
• 1/4 cup softened butter
• 1 cooked apple, cubed
• 1/2 cup cooked butternut squash, cubed
• 1/4 cup chopped cashews

     Preheat oven to 325 degrees F.  Toast the bread, cut or tear it into small pieces, and add it to a mixing bowl.  Heat the milk in a small saucepan on medium heat, until hot, but not boiling.  Add all ingredients to the bowl.  Pour the scalded milk over them, and mix well.  Pour the mixture into a baking dish, and bake for 30 minutes (jt will be slightly loose when pulled out of the oven, but will set up in a couple of minutes).

      And here it is, served warm with seasonal pumpkin ice cream (at least autumn has some advantages, no?), perfect to eat on a chilly evening.