Second bread pudding of the week. And this one is also made of squash. But here’s the kicker: this one is a sweet one, a bread pudding you can have for dessert or even breakfast. A very rich breakfast. When the Pie and I ate this dish last Sunday morning we had to go and have a nap afterwards. But it was worth it.
There’s a bunch of this that you can do the day before, to save yourself time.
First, you roast a butternut squash at 400°F until it’s all tender and squishy, about 30-45 minutes.
If that doesn’t do the trick you can always put it in the microwave.
Cut up a baguette into chunks and leave it overnight to go stale. If you’ve already got a stale one then you don’t have to wait for it, obviously.
Now the tres leches sauce takes about 45 minutes to make so you will probably want to do this the night before.
In a medium saucepan, bring a 12oz can of evaporated milk (I actually used coconut milk because that’s what I had on hand) and 6 tablespoons granulated sugar to a boil.
See how it’s all nice and foamy.
Dissolve 1/8 teaspoon baking soda in 2 teaspoons warm water and chuck that in as well. Be wary of the foaming milk. Keep stirring.
Reduce the heat to medium and keep it simmering. Stir it frequently while it cooks, for about 30 minutes, until it’s significantly reduced and a light caramel in colour.
Add in 1 can sweetened condensed milk and 1 cup whipping cream and stir it around until it’s all warm and thoroughly mixed.
Now let it cool until it’s just warm and then you can serve it. Or bung it into the fridge overnight.
So onto the bread pudding. Set your oven at 350°F and butter a large casserole dish.
Take half your squash and plop it in a blender with 1/2 cup granulated sugar.
Add in 1 1/2 cups half-and-half milk (or use regular low-fat milk mixed with your preferred amount of cream), some freshly grated nutmeg, a pinch or two of garam masala, and a shake of cinnamon.
Give that whirl, then add 5 large eggs and whirl it again until just combined.
As for the other half of your squash, use a fork to roughly mash it up with 1/2 cup brown sugar.
Plop your stale bread chunks in a large bowl and add in the milk/squash mixture as well as the rest of your half-and-half. Let that sit for a few minutes.
Dump in the rest of the squash and stir it around.
Pour it into the casserole dish and bake it for 30 minutes, until it’s all solid and browned.
Serve hot, either as a breakfast or as a dessert.
Drizzled with tres leches sauce it’s not a healthy breakfast but it sure is good.