Butternut Squash Bread Pudding with Tres Leches Sauce
This recipe serves 12. One serving contains 321 calories, 7g of protein, and 14g of fat. If you have nutmeg, eggs, granulated sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Cut bread into 1-in. cubes and spread them on a baking sheet or clean counter.
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.
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.