los angeles guest suites

 

pom couscous

pom steak

Butternut Squash Bread Pudding with Dried Cranberries

by Joseph Erdos
Print Email

breadpuddingEver since I first tried it, bread pudding has become one of my favorite homey desserts. Growing up I never knew it even existed. In my household, old bread was made into breadcrumbs not dessert (blame it on eastern European frugality). If you like French toast then there's no reason you wouldn't like bread pudding—they have similar preparations but with different cooking methods. I actually love it more than French toast, which is hard to say for someone who, as a kid, demanded his mom make French toast for breakfast every Saturday morning.

There's something special about the soft, moist cubes of bread in this dessert that makes me go weak in the knees. When I traveled through England during college, I couldn't help noticing bread and butter pudding (or spotted dick as they commonly call it) on almost every restaurant menu—and I always ordered it without restraint. It always came drenched in custard, which is the traditional way to serve it.

With this recipe I put a seasonal spin on the comforting bread pudding by adding puréed roasted butternut squash and replacing the classic raisins with dried cranberries. Once you dig into it, you'll be surprised how much it tastes like pumpkin pie—you might even consider making it every holiday from now on. Serve it for dessert with vanilla ice cream. It's also not bad for breakfast with some maple syrup.

Butternut Squash Bread Pudding with Dried Cranberries

2 tablespoons butter
1 16-ounce loaf Brioche, cut into 3/4-inch cubes
3/4 cup dried cranberries
2-1/2 cups whole milk
6 large eggs
1 cup roasted butternut squash purée
1 cup granulated sugar
1/4 cup rum
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon

Preheat oven to 350 degrees F. Spread the bread on a large rimmed baking sheet and toast for 10 minutes until dry and light brown.

Butter a 2-quart baking dish with 1 tablespoons butter. Add bread and cranberries.

In a large measuring cup or bowl, beat together milk, eggs, squash purée, and sugar. Stir in rum and vanilla. Pour over bread and toss to incorporate. Let soak in refrigerator for 1 to 2 hours.

Dust top with cinnamon. Dot the top with remaining butter. Tent with aluminum foil and bake for 30 minutes. Remove foil and continue to bake for another 20 minutes. Bread should be puffed and custard set. Let cool slightly before serving.

 

Yield: 6 to 8 servings.

 

Joseph Erdos is a New York–based writer and editor, butabove all a gastronomer and oenophile. He shares his passion for foodon his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.

Add comment


Security code
Refresh

Restaurant News

Boston South End: Tremont 647
Boston
by Kitty Kaufman

tremontpatio-diningWe wait all year for summer in New England. Sometimes I think we'd eat anything if you give it to us on a patio with a couple of drinks. No, but we can report it's cooling off for evening forays...

Read more...
Bludso's BBQ: A Joint Even Veggies Will Love
Los Angeles
by Annie Stein

bludsologoThis is like an April Fool’s Day joke; a BBQ joint write up by a vegetarian! There is a method to this madness. After all there’s more than one way to come at anything!

Here’s the theory; there are...

Read more...
Bread Lounge
Los Angeles
by Evan Kleiman

breadbarBread.  I love it, especially when it’s well made.  But I freely admit that I try to avoid it.  I’m of a certain age and weight when the dangers of too much free carb styling can take a toll.  But...

Read more...
The Edison Bar
Los Angeles
by Lisa Dinsmore

edisonmain.jpgMy husband and I are lovers of the grape, so we rarely indulge in hard alcohol, especially since it’s usually more costly and the bars in Los Angeles don’t exactly cater to our age range. It’s...

Read more...