Recipes and Cooking Butternut Bread Pudding with Bourbon Caramel Sauce Studded with squash, cranberries, and pears, this butternut bread pudding recipe is perfectly fitting for fall. Drizzle with a bourbon caramel sauce to take the casserole to new decadent heights. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 22, 2020 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 1 hrs Cool Time: 10 mins Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 recipe Salted Bourbon Caramel Sauce 1 tablespoon butter, softened 1 cup half-and-half or light cream 3 eggs 1 teaspoon vanilla 3 cup 3/4-inch peeled butternut squash cubes ¼ cup packed brown sugar 1 teaspoon ground cinnamon 2 cup stale or dried whole wheat bread cubes 1 pears, peeled (if desired), cored, and cut into 3/4-inch pieces ⅓ cup dried cranberries 1 pear, sliced and/or chopped Fresh mint and cranberries (optional) Salted Bourbon Caramel Sauce ¾ cup packed brown sugar ½ cup whipping cream ½ cup butter 2 tablespoon light colored corn syrup 2 tablespoon bourbon 1 teaspoon vanilla ½ teaspoon salt Directions Preheat oven to 350°F. Brush a 1 1/2-quart baking dish with softened butter. Prepare Bourbon Caramel Sauce; set aside to cool slightly. 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. 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. Salted Bourbon Caramel Sauce 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. Rate it Print Nutrition Facts (per serving) 467 Calories 25g Fat 57g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 467 % Daily Value * Total Fat 25g 32% Saturated Fat 15g 75% Cholesterol 136mg 45% Sodium 367mg 16% Total Carbohydrate 57g 21% Total Sugars 38g Protein 6g Vitamin C 13mg 65% Calcium 121.2mg 9% Iron 1.4mg 8% Potassium 401mg 9% Fatty acids, total trans 1g Folate, total 36.3mcg Vitamin B-12 0.3mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.