Oh yum! Make sure you've had a good workout at the gym before diving into this decedent delight - just delicious. The directions seemed unnecessarily cumbersome (step 4, for instance), but I followed them as written, and it all worked out perfectly. Do yourself a favor, and have the squash cooked ahead of time, cooled, mashed and ready to go. I'm sure pumpkin pie-type spices would suffice, but the 5-spice seasoning is worth using -- adds a unique flavor that will be hard for most to guess and balances the sweetness (and it's not overly sweet). The Tres Leches Sauce is the piece de resistance -- worth making to go with this yummy dish. Enjoy!
Butternut Squash Bread Pudding with Tres Leches Sauce
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.
Yield: Serves 12
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Amount per serving
- Calories: 284
- Calories from fat: 32%
- Protein: 7.5g
- Fat: 10g
- Saturated fat: 5.3g
- Carbohydrate: 42g
- Fiber: 2g
- Sodium: 236mg
- Cholesterol: 111mg
- 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
- 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.
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