Butternut Squash Bread Pudding with Homemade Butterscotch Sauce Recipe

Here is the dessert recipe to wrap up the private event I facilitated on the 29th of October, 2012.  This bread pudding is ridiculously delcious and pretty simple.  Butternut squash is pureed into the custard for a velvety-rich bread pudding.  This recipe makes a large batch, suitable for a group of up to twenty.  It is perfect for holiday potlucks or family gatherings!!

Questions?  Send me an email at feedback@hotkitchenonline.com or leave a comment.  If you are interested in booking a private event with me, please contact In Good Taste at 503-248-2015 or click here.

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Butternut-Maple Bread Pudding

Butterscotch Sauce

  • 1 loaf Bread
  • ½ Butternut Squash
  • 10 Eggs
  • .4 lb Brown Sugar
  • .1 lb Maple Syrup
  • ½ tsp Salt
  • 1 T Vanilla or Maple Extract
  • 5 c Milk
  • 1 T Spices (1tsp cinnamon, ½ tsp cloves, ½ tsp allspice, 1 tsp ginger – or your choice of spices)
  • 4oz Hazelnuts
  • 1/2 lb Dried Figs
  • 1c Brown Sugar
  • 8 T Butter
  • 2 c Heavy Cream
  • tt  Vanilla
  • tt Salt

Instructions:

Slice the butternut squash in half across its axis, scoop out the seeds, and rub the cut surfaces with a thin layer of cooking oil. Place the butternut squash on a baking sheet cut side up, and roast at 325° for 1 to 2 hours, or until the flesh is soft. Remove from the oven and allow to cool off to the side, until it is a workable temperature.Instructions:

  1. Cut the bread into 1 inch cubes.
  2. Combine the milk, eggs, brown sugar, butternut squash, maple syrup, cinnamon, and other baking spices you desire with a whisk or in a blender.  Push through a sieve or fine mesh strainer to remove chunks.
  3. Butter your baking pan lightly.
  4. Slice or chop the figs into bite-size pieces.
  5. In a large mixing bowl, toss the bread, hazelnuts, and dried figs together.
  6. Pour the bread mix into the buttered pan. Pour the custard over the bread and set the pudding aside for 20 to 60 minutes to soak.
  7. Combine the butter and brown sugar together in a medium saucepan. Heat over medium low temperature until the butter melts and the brown sugar dissolves.
  8. Remove from the heat and allow to cool for about one minute. Pour in the heavy cream, scraping the measuring cup well to make sure all the heavy cream gets into the butterscotch.
  9. Return the pan to the burner and bring up to a low boil over medium low heat.  Whisk or stir constantly for five to ten minutes, or until it is thick enough to see the bottom of the pan for a split second after stirring.
  10. Once the sauce is thick and luxurious, season to taste with alternating scant amounts of vanilla extract and salt until the sauce reaches out and grabs you and screams BUTTERSCOTCH!!.
  11. Remove from the heat keep the sauce warm until service.
  12. Plating:  Pour a drizzle of butterscotch sauce on a plate.  Place a portion of bread putting over the butterscotch sauce and drizzle a tiny bit more butterscotch over the top.  Garnish with brandied whip cream if desired.  Serve with Love.  Store sauce and pudding in the fridge.

Butterscotch Sauce

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