Butternut Squash and Banana Bread Pudding

Most of my cooking ideas come from my past, things that I was fond of as a child, I was one of those children who loved school dinners, especially the puddings. As an emotional eater, I still recognise this side of myself and rather than deny that need, I do my best to adapt favourite recipes to fit in with my weight loss approach.
As a child and adult even bread pudding and bread and butter pudding was a strong favourite, I suppose I like a warm tummy full of yummy food that satisfies my sweet tooth
Cooked butternut squash – baked a small bulb base
2 slices Warburtons large wholemeal slice bread
220 ml skimmed milk
1 egg
1 TB Sweetener or more if you wish
tsp cinnamon
1/4 inch fresh ginger
2 packets butter buds
Bake the left over bulb part of butternut squash until soft, cool and peel and take out seeds, set aside the soft flesh
Put the flesh into processor with ginger, cinnamon and 2 packets of butter buds and blitz to a puree
Pour the puree into a dish to cool in fridge
When cool, spread the puree over two slices of Warburtons wholemeal bread, cut into shapes you desire to fit your dish
Layer the coated bread with banana slices in your dish in your desired pattern, I used the banana to help the bread stand up during baking
Whisk one egg and approx 200 ml skimmed milk and tb of sweetener and almond flavour
Pour  the egg and milk mix over the bread
Sprinkle with nutmeg and leave to soak for at least half hour
I sprinkled then with a few redcurrents for colour
Bake for approx 45 mins 180 deg
Truly a hearty, superb, homely treat and so tasty!
I served with Birds custard made with 10 g of powder made with skimmed milk

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