Wednesday, October 10, 2012

Butternut Bread Pudding with Bourbon Caramel Sauce


1 c. half-and-half or whole milk
3 eggs
1 t. vanilla
3 c. butternut squash, peeled and cut into 3/4inch cubes
1/4 c. brown sugar
1 1/2 t. cinnamon
1/4 t. nutmeg
pinch all-spice
2 1/2 c. stale bread
2 small apples, cored (leave the peel) 1 cut into bit sized pieces, 1 sliced
1/3 c. dried cranberries (plus more to top
2 T. fresh mint

Bourbon Caramel Sauce

3/4 c. packed brown sugar
1/2 c. whipping cream
1/2 c. butter (1 stick)
2 T. light-colored corn syrup
1 t. vanilla
1/2 t. salt

Granola Topping:

Here is the link to my recipe: The Best Granola

For the Bread Pudding:

Preheat oven to 350 degrees.  Spray your baking dish, I used a 11x9.  It is best to make your caramel sauce first so it has time to cool a bit before you add it to the egg mixture.  Set aside to cool once made.

In a medium bowl whisk together the milk, eggs and vanilla.  Add in 3/4 c. of the bourbon caramel sauce.  Whisk to combine and set aside.

In a large bowl toss the squash, brown sugar, the spices, bread, apples and cranberries.  Make sure you get it all nice and coated.  Evenly spread the squash mixture into the prepared baking dish.  Slowly pour the egg mixture over the top evenly.  Let it sit for about 5 (or more) minutes to let the bread absorb all the creamy goodness.

Sprinkle the top of the bread pudding with 1/4 to 1/2 cup of the granola.  This is totally optional.  I just had some on hand and thought it would be a good addition to the dish.  I really liked the crunch that it provided the creamy dish.  But again, if you do not have it laying around you can omit this.

Bake the bread pudding for 1 hour or until top is browned and bubbling.  Remove from the oven and let it cool for about 10 minutes.

Top it with the fresh mint, sliced apples, a few more cranberries and drizzle some bourbon caramel sauce on top.  TIP:  Leave some extra sauce to drizzle on each individual serving.  We found that this was the BEST way to really taste the sauce.  SOOO GOOD!

For the Bourbon Sauce:

In a heavy sauce pan combine brown sugar, cream and butter.  Melt over medium-high heat until boiling.  Turn down the heat and let it cook for about 3 to 5 minutes.  Stirring frequently.  You want it to thicken.  Remove from heat and stir in the salt, vanilla and bourbon.  Set aside to cool.

Recipe Adapted from Better Homes and Gardens Magazine

1 comment:

Anonymous said...

thanks for sharing..