Dessert - Butternut Squash Bread Pudding with Tres Leches Sauce

By Addylicious

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
• 1/4 teaspoon Chinese five-spice powder
• 5 large eggs
• 1/2 cup firmly packed light brown sugar
• Butter for pan
• Tres Leches Sauce
• 1 can (12 oz.) evaporated goat milk*
• 6 tablespoons sugar
• 1/8 teaspoon baking soda
• 3/4 cup sweetened condensed milk
• 1 cup heavy whipping cream

Details

Servings 2
Preparation time 15mins
Cooking time 45mins
Adapted from myrecipes.com

Preparation

Step 1

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.


--Tres Leches Sauce--
1. In a large saucepan, bring goat milk and sugar to a boil (mixture will boil up, so watch carefully). Meanwhile, in a small bowl or cup, dissolve baking soda in 2 tsp. water.

2. Reduce heat to medium and stir in baking-soda water; mixture will boil up again. Reduce heat to maintain a steady simmer and cook mixture, stirring frequently, until light caramel–colored and reduced to 1/2 cup, about 30 minutes. Add sweetened condensed milk and cream and heat, stirring, until warm. Serve sauce with Butternut Squash Bread Pudding.

*Evaporated goat milk (Meyenberg is a popular brand) is sold in most grocery stores. Look for it in the baking aisle, near the condensed milk.

Make ahead: 1 week, covered and chilled (reheat gently before using).