Butternut Bread Pudding with Bourbon Caramel Sauce

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.