Rating: 5 stars
5 Ratings
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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.

This Story Originally Appeared On sunset.com

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Credit: Leigh Beisch; Styling: Dan Becker

Recipe Summary test

Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

284 calories; calories from fat 32%; protein 7.5g; fat 10g; saturated fat 5.3g; carbohydrates 42g; fiber 2g; sodium 236mg; cholesterol 111mg.
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