- 1 baguette (about 12 oz.)
- 1 butternut squash (about 2 lbs.)
- 3 cups half-and-half, divided
- 1/2 cup granulated sugar
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon Chinese five-spice powder
- 5 large eggs
- 1/2 cup firmly packed light brown sugar
- Butter for pan
- Tres Leches Sauce or other caramel sauce
- calories 284
- caloriesfromfat 32 %
- protein 7.5 g
- fat 10 g
- satfat 5.3 g
- carbohydrate 42 g
- fiber 2 g
- sodium 236 mg
- cholesterol 111 mg
How to Make It
Cut bread into 1-in. cubes and spread them on a baking sheet or clean counter. Let sit overnight.
Preheat oven to 350°. With a fork or sharp knife, poke holes all over squash. Microwave it on high 10 minutes. Let sit until cool enough to handle. Halve squash lengthwise; scoop out and discard seeds. Flesh should be tender when scraped with a fork; if it isn't, microwave on high (cut side down) in 1-minute intervals until tender.
Scrape flesh from 1 squash half into a blender. Whirl with 2 cups half-and-half, the granulated sugar, nutmeg, and five-spice powder until smooth. Add eggs and whirl just to combine.
Put bread cubes in a large bowl and pour half the egg mixture over them. Stir remaining 1 cup half-and-half into remaining egg mixture and pour entire mixture over bread. Let sit 30 minutes.
Meanwhile, scrape flesh from other squash half into a medium bowl. Add brown sugar and mash coarsely with a fork.
Gently stir mashed squash into bread mixture. Butter a 9- by 13-in. pan and pour mixture into pan. Bake until set in the center, about 30 minutes. Serve warm, with Tres Leches Sauce.
Note: Nutritional analysis is per serving without sauce.