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Butternut Squash Bread Pudding:

1 loaf day-old bread (see note about using fresh bread*)

1 butternut squash (about 2 lbs)

2 C whole milk

1/2 C granulated sugar

1/4 t freshly grated nutmeg

1/4 t cinnamon

1/4 t ground ginger

1/8 t ground cloves

1 C heavy whipping cream

5 large eggs

1/2 C firmly packed light brown sugar

butter for pan

Tres Leches Sauce:

1 can (12 oz) evaporated goat milk*

6 T sugar

1/8 t baking soda

3/4 C sweetened condensed milk

1 C heavy whipping cream

*Evaporated goat milk (Meyenberg is a popular brand) is sold in most grocery stores. Look for it in the baking aisle, near the condensed milk. Evaporated cow’s milk can also be used.

Butternut Squash Bread Pudding:

Cut bread into 1-inch cubes and spread them on a baking sheet or clean counter.  Let sit overnight. *If you are short on time, you can bake the cubes for 1 hour at 175 degrees. Do not toast.

Preheat oven to 400 degrees.  Peel squash and cut into 1-inch cubes. Spread evenly over baking sheet and bake for 15-25 minutes, stirring once or twice, until fork-tender.  Remove from oven and let cool. Lower oven setting to 350 degrees.

Put half of the baked squash into a blender.  Blend with 2 cups whole milk, the granulated sugar, and spices until smooth.  Once the mixture has cooled to room temperature, add eggs and blend just to combine.

Put bread cubes in a large bowl and pour half the egg mixture over them.  Stir 1 cup heavy whipping cream into egg mixture and pour over bread.  Let sit 30 minutes.

Meanwhile, put the rest of the squash into a medium bowl. Add brown sugar and mash coarsely with a fork, leaving large chunks.

Gently stir squash and brown sugar into bread mixture. Butter a 9 by 13 pan and pour mixture into pan.  Bake until set in the center, about 30-45 minutes.  Serve warm, with Tres Leches Sauce.

Serves 12

Tres Leches Sauce:

In a large saucepan, bring goat milk and sugar to a boil (mixture will boil up, so watch carefully). Meanwhile, in a small bowl or cup, dissolve baking soda into 2 t water.

Reduce heat to medium and stir in baking-soda water; mixture will boil up again.  Reduce heat to maintain a steady simmer and cook mixture, stirring frequently, until light caramel-colored and reduced to 1/2 c, about 30 minutes. Add sweetened condensed milk and cream and heat, stirring, until warm.

Yield: 2 1/2 cups