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- 1 tablespoon butter, softened
- 1 cup half-and-half or light cream
- 3 eggs
- 1 teaspoon vanilla
- 3 cups 3/4-inch peeled butternut squash cubes
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 2 cups stale or dried whole wheat bread cubes
- 1 pears, peeled (if desired), cored, and cut into 3/4-inch pieces
- 1/3 cup dried cranberries
- 1 pear, sliced and/or chopped
- Fresh mint and cranberries (optional)
1. Preheat oven to 350 degrees F. Brush a 1 1/2-quart baking dish with softened butter. Prepare Bourbon Caramel Sauce; set aside to cool slightly.
2. In a 4-cup liquid measuring cup combine the half-and-half, eggs, and vanilla; whisk to combine. Whisk in 3/4 cup of the Bourbon Caramel Sauce. Set aside. In a large bowl toss squash with brown sugar and cinnamon. Add the whole wheat bread, pear, and cranberries; toss to combine. Place in prepared dish. Slowly and evenly pour egg mixture over top. Let stand for 5 minutes.
3. Bake bread pudding 1 hour. Remove from the oven let cool 10 minutes. Top with fresh pear, mint and cranberries. Reheat remaining sauce. Drizzle some sauce over bread pudding and pass remaining.
Yield: 1 3/4 cups
- 3/4 cup packed brown sugar
- 1/2 cup whipping cream
- 1/2 cup butter
- 2 tablespoons light colored corn syrup
- 2 tablespoons bourbon
- 1 teaspoon vanilla
- 1/2 teaspoon salt
1. In a heavy medium saucepan combine brown sugar, whipping cream, butter, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium. Boil gently for 3 minutes. Remove from heat. Stir in bourbon, vanilla and salt.
- Servings Per Recipe 8,
- cal. (kcal) 467,
- Fat, total (g) 25,
- chol. (mg) 136,
- sat. fat (g) 15,
- carb. (g) 57,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 2,
- Trans fatty acid (g) 1,
- fiber (g) 4,
- sugar (g) 38,
- pro. (g) 6,
- vit. A (IU) 6220,
- vit. C (mg) 13,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 367,
- Potassium (mg) 401,
- calcium (mg) 121,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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