Butternut Bread Pudding With Bourbon Caramel Sauce
- 1T BUTTER
- 1C HALF AND HALF
- 3 EGGS
- 1t VANILLA
- 3C CUBED, PEELED BUTTERNUT SQUASH
- 1/4C BROWN SUGAR
- 1t CINNAMON
- 2C BREAD CUBES
- 1 APPLE, CUBED
- 1/3C CRANBERRY
- BOURBON SAUCE;
- 3/4C BROWN SUGAR
- 1/2C HEAVY CREAM
- 1/2C BUTTER
- 2T CORN SYRUP
- 2T BOURBON
- 1t VANILLA
- PREHEAT OVEN TO 350 DEGREES
- PAM 1 1/2 QUART PAN. PUT BOURBAN SAUCE INGREDIENTS IN SAUCEPAN. BRING TO BOIL. BOIL GENTLY 3 MIN.
- IN BOWL COMBINE HALF AND HALF, EGGS, AND VANILLA. WHISK. ADD 3/4C OF BOURBON SAUCE. SET ASIDE. IN LG BOWL TOSS SQUASH, BROWN SUGAR AND CINNAMON WITH BREAD, APPLE AND CRANBERRIES. PLACE IN PREPARTED DISH. SLOWLY POUR EGG MIX OVER. LET STANSD 10 MINUTES.
- BAKE 1 HOUR. COOL 10 MIN. SERVE WITH SAUCE.
t, eggs, vanilla, butternut, brown sugar, cinnamon, bread, apple, cranberry, bourbon sauce, brown sugar, heavy cream, butter, t, t, vanilla
Taken from www.epicurious.com/recipes/member/views/butternut-bread-pudding-with-bourbon-caramel-sauce-51231811 (may not work)