Butternut Squash Bread Pudding with Tres Leches Sauce

Butternut Squash Bread Pudding with Tres Leches SauceRecipe
Photo: Leigh Beisch; Styling: Dan Becker
Time: 2 hours, plus overnight to dry bread. This hearty dessert also makes a tasty breakfast, with maple syrup in place of the tres leches sauce.


Serves 12

Recipe from


Nutritional Information

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


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


1. Cut bread into 1-in. cubes and spread them on a baking sheet or clean counter. Let sit overnight.

2. 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.

3. 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.

4. 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.

5. Meanwhile, scrape flesh from other squash half into a medium bowl. Add brown sugar and mash coarsely with a fork.

6. 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.