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Photo: Leigh Beisch; Styling: Dan Becker Photo by: Photo: Leigh Beisch; Styling: Dan Becker

Butternut Squash Bread Pudding with Tres Leches Sauce

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.

Sunset OCTOBER 2008

  • Yield: Serves 12

Ingredients

  • 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

Preparation

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.

Nutritional Information

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
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Butternut Squash Bread Pudding with Tres Leches Sauce recipe

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