These are no-calories-barred bread puddings – decadent and proud. The sour scream gives them a tang that contrasts well with the richness of the roasted squash and brown butter and because the pudding themselves aren’t TOO sweet, the butterscotch adds just a little extra.
- FOR THE PUDDING
- 1 stick (½ cup) unsalted butter, melted
- 1 cup roasted squash puree
- 3/4 cup sour cream or Greek yogurt
- 1 cup milk
- 1/2 cup brown sugar
- 2 eggs
- 1 egg yolk
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp allspice
- 1/8 tsp ground clove
- 6 cups cubed day-old crusty bread
- coarse sugar, for sprinkling
- ground cinnamon, for sprinkling
- FOR THE BUTTERSCOTCH
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1/2 cup 18% cream
- Sea salt, to taste
- Preheat oven to 350.
- FOR THE PUDDING: Melt the butter in a heavy-bottom skillet over medium heat, swirling the pan every minute or so until it starts to foam.
- At this point you want to watch it closely and use your spatula to scrape the pan so no milk solids stick and burn. You will know it’s browned when you start to see the golden flecks of browned milk solids on the bottom of pan and smells nutty and rich.
- Remove from the heat, pour into a large mixing bowl and let cool while you prep the rest of the ingredients.
- In another large mixing bowl, whisk together the squash, sour cream, milk, brown sugar, eggs and yolk, and spices until smooth.
- In the large mixing bowl with the cooled brown butter, add the bread cubes and toss with the butter to combine.
- Pour over the custard mixture and fold everything together really well so the liquid is distributed evenly among the bread. Let rest in the fridge for 30minutes – 1hr while you make the Butterscotch.
- Butter or grease 8 cups of a standard 12 cup muffin tin (you may choose to do 12 smaller portions, but I opted for 8 large ones. In this case, when you bake them fill the empty muffin slots with some water so they don’t burn).
- Divide the mixture evenly among the 8 cups, pressing lightly into the tin to compact. Sprinkle the tops with ground cinnamon and coarse sugar and bake for 25-30 minutes or until golden brown on the top.
- Let cool 10 minutes before running a knife along the edges of each pudding and twisting gently to remove. Serve the puddings with your butterscotch sauce.
- FOR THE BUTTERSCOTCH: Melt the butter in a heavy-bottomed sauce pot over medium heat until melted.
- Add the brown sugar, cream and salt and whisk until smooth (a flat whisk is great here). Bring to a very gentle boil. You should see bubbles, but they shouldn’t be piling up on top of each other. Let it boil gently for 5-6 minutes until golden brown.
- Remove from the heat and CAREFULLY have a taste. Add more salt if needed.
- Pour into a jar or preferred serving dish.
- When re-heating this sauce, I like to put the whole jar into a water bath and bring the water in the pot to a gentle boil until the sauce is warmed through and smooth.
If you don’t have a cup of roasted squash on hand, rub one half of a large butternut squash with some olive oil and a bit of salt and roast at 375, flesh-side down, on a baking sheet for 45-60 minutes, or until it’s easily pierced by a fork. Feel free to substitute a can of pureed pumpkin (not pumpkin pie filling) or some pureed sweet potatoes (adjust sweetness of the custard in that case).