Brown Butter and Roasted Squash Bread Pudding with Butterscotch

P A R T Y  P A R T Y  P A R T Y !

HEY GUYS. I am stoked to be kicking off the re-launch week of BAKED with these tremendously talented women and sharing fresh content each day to celebrate. We’re back and ready to heat things up for the long cold Canadian winter that’s around the corner.

We decided the re-launch would be themed around party food in whatever way rang truest to each of us. And to be perfectly honest, BIG parties get me a bit tipsy-turvy in my gut. I much prefer a modest dinner party, like the ones we often host in our little home in downtown Ottawa. We generally offer to make the main course and have friends fill in the sides and desserts, but for these teeny Brown Butter and Roasted Squash Bread Puddings I imagined myself as the guest and tried to make something that would travel well and could be made in advance.

In an effort to get to know one another better, the BAKED contributors answered a few interview questions about themselves to share with you. Long story short, I’m pretty boring… but I make a dang good bread pudding to make up for it. My husband, with w i d e eyes and his mouth full, proclaimed they may just be his favourite dessert I’ve made. I’ll take it. Thanks for hanging out and enjoy the recipe!

If you could describe yourself in 5 words what would they be?
Introverted, Awkward, Goofy, Loving, Animated

When the idea of a party theme was suggested for the re-launch of Baked-the Blog, what kind of party did you have in mind?
I imagined a casual dinner party, as I tend to shy away from anything bigger than that. Life can get away from us easily these days, and having one night a month to re-connect with my people is important to me. When I host a party, I want to be able to be present and enjoy all the work I’ve put in and the people I’m surrounded by. I prep and organize everything in advance and try to make party day run as smooth as possible. With that in mind, I chose to make these Mini Brown Butter & Roasted Squash Bread Puddings as they’re not just simple and seasonal, but the elements can be prepped in advance and mixed an hour before the party to be enjoyed at dessert.

If we were at a cocktail party, what drink would you order?
I generally don’t drink cocktails, preferring a cold glass of Viognier or a Malbec instead, but if I’m in the market for a cocktail I’ll probably drink a tequila or whiskey sour.

It’s 3pm on a Saturday and you’ve got a couple of hours free, what are you going to bake?
Bread. Always bread. Something about weekends and bread baking  feels so right. Maybe because I have more time to cook something low and slow to serve it with. Things seem to work themselves out in my head in the kneading process. Whether it’s the meditative pace of it or the fact that it’s the only time I’ll stand still for the whole day instead of chasing a 2 year old, it does wonders for clearing my head.

Finish this sentence. On Sunday mornings, you can usually find me…
Oh boy, how I wish I had something romantic to share here. On Sundays I can usually be found scouring cookbooks frantically to find recipes to cook for the week before we head to the store/market. I love spending the majority of the day in the kitchen, prepping and making something extravagant when I can… but more often than not I’m doing laundry, cleaning and organizing for the week. {yawn!}

What’s a goal you have for yourself that you want to accomplish in the next year?
Over the next year, I’d really love to find a path. Not necessarily the forever kind, but 2 years after having a baby and struggling immensely with my mental health,  I finally feel ready to re-join the adult world and figure out who I am all over again. It’s not a very ambitious goal, but it’s the first step on the way to one.

If you make these, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.

Brown Butter and Roasted Squash Bread Pudding with Butterscotch

• Author: Kelly Brisson
• Prep Time: 1 hour
• Cook Time: 30 mins
• Total Time: 1 hour 30 mins
• Yield: 8 servings 1x
• Category: Dessert
• Cuisine: Baking

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Description

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.

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Scale 1x2x3x

Ingredients

• 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

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Instructions

1. Preheat oven to 350.
2. 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.
3. 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.
4. Remove from the heat, pour into a large mixing bowl and let cool while you prep the rest of the ingredients.
5. In another large mixing bowl, whisk together the squash, sour cream, milk, brown sugar, eggs and yolk, and spices until smooth.
6. In the large mixing bowl with the cooled brown butter, add the bread cubes and toss with the butter to combine.
7. 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.
8. 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).
9. 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.
10. 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.
11. FOR THE BUTTERSCOTCH: Melt the butter in a heavy-bottomed sauce pot over medium heat until melted.
12. 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.
13. Remove from the heat and CAREFULLY have a taste. Add more salt if needed.
14. Pour into a jar or preferred serving dish.
15. 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.

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Notes

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).

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