Ahh, I found my bread pudding recipe. Here 'tis:

Anne’s Savory Bread Pudding with Bacon, Sweet Potatoes and Butternut Squash

Serves 12| Hands-On Time: 30m | Total Time: 2hr 30m

Ingredients
• 2 tablespoons olive oil, plus more for the baking dish
• 2 medium onions, chopped
• 12 ounces butternut squash, peeled, seeded, and cut into 1/2-inch pieces (I bought some pre-cut at the market)
• 12 ounces sweet potatoes, cut into 1/2-inch pieces (I bought mine pre-cut and frozen, from those wonderful people at Schwan’s, but if the "gold truck" doesn't come to your house, cut 'em yourself.)
• sea salt and black pepper
• 1 teaspoon ground nutmeg
• 3 tablespoons chopped fresh sage
• 10 large eggs, beaten
• 1 pound low sodium bacon, fried crisp and broken into bite size bits
• 4 cups half and half (or substitute half milk, half whipping cream)
• 1 14-oz. bag Pepperidge Farm stuffing cubes (I used sage and onion flavored)
• 3 cups grated Swiss cheese (or get fancy and use Gruyère)
Directions
1. Heat oven to 375° F. Oil a glass 13 x 9-inch baking dish.
2. Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes. Add the squash and sweet potatoes, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, tossing frequently, until just tender, 8 to 10 minutes more. Stir in the sage. Let cool for 10 minutes.
3. In a large bowl, whisk together the eggs, milk, nutmeg and 1/4 teaspoon pepper. Add the bread, cheese, bacon and squash mixture and toss to coat.
4. Transfer to the prepared baking dish and allow mixture to set an hour in the refrigerator (or as long as overnight) to allow the bread cubes to soak up the liquid.
5. Bake until golden brown and set, 55 to 60 minutes.

Note: If you want to skip the step of waiting for the bread cubes to soften, substitute a 1 pound load of soft French or Italian bread, cut into 1-inch pieces.

(Modified from a recipe found @ RealSimple (dotcom) by Kate Merker & Sara Quessenberry, Nov. 2010 )