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Butternut squash bread pudding Recipe

   
 

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     Butternut squash bread pudding

Category   Desserts - Breads
Sub Category   None

Ingredients
1 baguette (about 12 oz.)
1 butternut squash (about 2 lb)
3 cups half and half, divided
1/2 cup granulated sugar
1/4 tsp nutmeg
1/4 tsp chinese five spice powder
5 large eggs
1/2 cup firmly packed brown sugar
butter for pan
 

Instructions
Cut bread into 1-in cubes and spread them on a baking sheet or clean counter. Let sit overnight.
Preheat oven to 350F. With a fork or a sharp knife, poke holes all over squash. Microwave it on high 10 min. 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 min. 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 of 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 min.
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 9x13 in pan and pour mixture into pan. Bake until set in center, about 30 min. Serve warm.
Serving Suggestions
Make the Tres Leches sauce and pour over the pudding


Originally Submitted
2/12/2009





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