Butternut Squash Bread Pudding with Tres Leches Sauce
Photo: Leigh Beisch; Styling: Dan Becker
YieldsServes 12
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.

How to Make It

Step 1
1

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

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
5

Meanwhile, scrape flesh from other squash half into a medium bowl. Add brown sugar and mash coarsely with a fork.

Step 6
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.

Step 7
7

Note: Nutritional analysis is per serving without sauce.

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

Directions

Step 1
1

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

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
5

Meanwhile, scrape flesh from other squash half into a medium bowl. Add brown sugar and mash coarsely with a fork.

Step 6
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.

Step 7
7

Note: Nutritional analysis is per serving without sauce.

Butternut Squash Bread Pudding with Tres Leches Sauce