Butternut Squash Bread Pudding with Tres Leches Sauce

I love this recipe, made multiple times with different types of bread. I've tried with milk to lighten up with good results, also I skip the sauce & just use maple syrup - I agree it makes a great breakfast! Similar to someone else's note I really don't understand the point of step 4 & usually end up just stirring all together anyway. I would love it if someone could enlighten me regarding the purpose of adding in the remaining 1/2 & 1/2 into the already mixed ingredients.

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!

This is wonderful, I was asked to bring it again this year! I used kabocha instead of butternut, better taste and texture and I used more squash than they called for and less bread. The sauce is delicious and makes much more than needed for this sweet dessert, it's great on left over squash, vanilla ice cream, and pancakes/waffles, yum!

Was a huge hit at a Garden Club brunch. Everyone wanted the recipe. I didn't have Chinese five spice powder so substituted Pumpkin Pie Spice. Cloves or cinnamon would also work. We have an over abundance of butternut squash in our garden this year so I jumped on this recipe. It was easy to double the recipe. Will definitely make it again.

WOW. The bread pudding itself is great; the tres leches sauce is EXCELLENT.