Butternut Bread Pudding

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Number of servings : Prep time: Cooking time: Type of meal : | Desserts | Desserts Special diet : Ingredients

Number of servings :

Prep time:

Cooking time:

Type of meal : | Desserts | Desserts

Special diet :

Ingredients

500 ml (2 cups) butternut squash, in 2 cm / 3/4” cubes
750 ml (3 cups) Italian bread with a dense crumb, sliced, buttered and cut in cubes
60 ml (1/4 cup) butter
125 ml (1/2 cup) toasted pine nuts
125 ml (1/2 cup) golden raisins
500 ml (2 cups) 10% cream
250 ml (1 cup) milk
180 ml (3/4 cup) brown sugar
3 eggs
2 ml (1/2 tsp) grated nutmeg

 

Directions

  1. Steam the squash for 10 minutes, until just al dente. Set aside.
  2. Butter a 20 cm (8 in) baking dish. Arrange the bread, squash, pine nuts and raisins in the dish.
  3. In a bowl, whisk together the remaining ingredients. Pour over the bread, cover and let sit on the counter for one hour.
  4. Preheat oven to 180°C / 350°F.
  5. Uncover and bake in a bain-marie, in the centre of the oven, for about 45 minutes.
  6. Cool a few minutes before serving.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2576