Squash Bread Pudding with Rum Sauce

  • Serves

    serves 8-10


This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.



  • 10 tbsp. unsalted butter, melted, plus more for greasing
  • 34 cup raisins
  • 4 cups milk
  • 1 12 cups sugar
  • 2 tbsp. Grand Marnier or Cointreau
  • 2 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 14 tsp. kosher salt
  • 4 eggs, lightly beaten
  • 1 medium butternut squash (1 lb. 10 oz.), peeled and cut into 1/2" cubes (about 4 cups)
  • 1 (6-oz.) piece stale white country bread, cut into 1" cubes (about 6 cups)


  • 8 oz. piloncillo, roughly chopped, or 1 1/2 cups packed
  • brown sugar
  • 8 tbsp. unsalted butter
  • 12 cup heavy cream
  • 14 cup rum
  • 14 tsp. kosher salt
  • Whipped cream, for serving


Step 1

Make the bread pudding: Heat oven to 350°. Grease a 9" x 13" glass or ceramic baking dish with a little butter and set aside. Place the raisins in a small bowl and cover with boiling water; let sit for 10 minutes.

Step 2

Meanwhile, whisk together the melted butter, milk, sugar, Grand Marnier, vanilla, cinnamon, nutmeg, salt, and eggs in a large bowl until smooth. Drain the raisins and stir into the custard mixture along with the squash and bread and let sit for 10 minutes. Pour mixture into prepared baking dish and cover with aluminum foil. Bake for 50 minutes, uncover, and continue baking until bread pudding is golden brown, about 1 more hour.

Step 3

Make the sauce: Heat the piloncillo, butter, heavy cream, rum, and salt in a 2-qt. saucepan over medium-high heat and cook until piloncillo dissolves and sauce thickens slightly, about 5 minutes; set aside and keep warm. To serve, spoon bread pudding into serving bowls, drizzle with sauce, and top with a dollop of whipped cream.

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