Gingered Butternut Bread Pudding with Coconut and Maple
I started the weekend wanting to make a butternut squash bread pudding. My thoughts, leaning in a savory direction, changed course when I got it in my head to use coconut milk instead of cream. From there I entertained adding fresh ginger for warmth, maple for a touch of sweetness and pecans for their fragrant notes -- all to complement the natural nutty goodness of butternut squash. While this was baking, I realized that this could still hold its own on a Thanksgiving menu, perhaps giving candied yams a night off; to be sure, I enjoyed one serving with turkey and a second with vanilla ice cream. Since I intentionally made the pudding only subtly sweet, it worked both ways, you will have to decide if you want it for dinner or dessert.
I started the weekend wanting to make a butternut squash bread pudding. My thoughts, leaning in a savory direction, changed course when I got it in my head to use coconut milk instead of cream. From there I entertained adding fresh ginger for warmth, maple for a touch of sweetness and pecans for their fragrant notes -- all to complement the natural nutty goodness of butternut squash. While this was baking, I realized that this could still hold its own on a Thanksgiving menu, perhaps giving candied yams a night off; to be sure, I enjoyed one serving with turkey and a second with vanilla ice cream. Since I intentionally made the pudding only subtly sweet, it worked both ways, you will have to decide if you want it for dinner or dessert.
- 2 tablespoons maple syrup
- 1 1/2 cups 2% milk
- 1/2 cup maple syrup
- 1/4 teaspoon table salt
- 5 large eggs
- 1/2 teaspoon fine sea salt
- 1/2 vanilla bean
- 2 tablespoons unsalted butter cut into small cubes
- 1 french baguette at least one day old
- for squash:
- 4 cups butternut squash, peeled and cut into 1-inch cube
- 1 1-inch piece of fresh ginger peeled
- 2 teaspoons golden brown sugar
- for pecans:
- 1 1/2 cups pecan pieces
- for custard:
- 1 1/2 cups coconut milk (i used chao koh brand)
- unsalted butter for greasing pan
- Carbohydrate 261.175828075239 g
- Cholesterol 2176.06 mg
- Fat 196.723691006477 g
- Fiber 23.8492808388458 g
- Protein 118.062649414821 g
- Saturated Fat 41.8943328832751 g
- Serving Size 1 1 recipe (1432g)
- Sodium 5825.2954252599 mg
- Sugar 237.326547236393 g
- Trans Fat 16.14171979454 g
- Calories 3197 calories
Step-by-step
- Slice day-old baguette and cut into 1-inch cubes. You should end up with about 8 cups of cubed bread. Set aside.
- Preheat oven to 400°F.
- Use a traditional Japanese metal ginger grater (oroshigane), or microplane, to grate peeled ginger to a pulpy puree. You should end up with one generous teaspoon of mostly fiber-free ginger.
- Line a large rimmed baking sheet with foil. In a large bowl, add butternut squash cubes, ginger pulp, brown sugar, butter cubes, and salt. Toss to combine mixture. Spread out in a single layer on foil. Roast for 20 minutes, stirring mixture with a wooden spoon halfway through cooking. Remove pan from oven; squash should be fragrant and just tender. Allow squash to cool, and then transfer to a bowl. Turn oven off.
- Heat a small skillet over medium heat. Toast pecans in a dry pan, stirring, until fragrant and beginning to brown, 1-2 minutes. Be careful not to burn pecans. Add maple syrup, stirring to combine, cook about one minute more. Remove pan from heat and sprinkle pecans with sea salt. Stir to combine. Allow pecans to thoroughly cool and transfer to an airtight container.
- Butter a 13 x 9 x 2 glass-baking dish. Spread 1/2 of bread cubes in a single layer. Top with 1/2 of roasted butternut. Repeat one more layer of each to use up bread and butternut. Set aside.
- In a small saucepan, combine coconut milk, 2% milk, and maple syrup. Split 1/2 vanilla bean and carefully scrape seeds into pan. Stir mixture to combine and slowly heat until warm, but not hot.
- In a separate bowl, beat eggs until frothy. Temper eggs by slowly adding 1 cup of warmed milk-maple mixture into eggs, whisking to combine. Slowly whisk egg-milk mixture back into the saucepan of warmed milk, and cook for a minute more. Remove from heat.
- Ladle warm custard over butternut-bread mixture, lightly pressing down on bread to submerge in liquid. Allow mixture to cool slightly, cover with plastic wrap and refrigerate for at least an hour and up to three hours.
- When ready to bake bread pudding, preheat oven to 350°F. Remove bread pudding from refrigerator and bring to room temperature, about 20 minutes. Top bread pudding with maple pecans and bake for 30-35 minutes until pudding has puffed up and custard is just set. Remove from oven and allow pudding to cool for at least 10 minutes before serving.
A Weekend Surprise: Gingered Butternut Bread Pudding
This weekend, I had a craving for something comforting and warm, and a butternut squash bread pudding immediately sprang to mind. Initially, I envisioned a savory dish, but a sudden inspiration led me down a different path – a path paved with creamy coconut milk instead of the usual cream. The idea sparked a cascade of other additions: the fragrant warmth of fresh ginger, a subtle sweetness from maple syrup, and the delightful crunch of pecans to perfectly complement the butternut squash's natural nutty flavor. The result was unexpectedly delightful – a bread pudding that transcended the usual dessert category.
As the pudding baked, a thought struck me: this could easily find a place on a Thanksgiving table, perhaps offering a welcome alternative to the traditional candied yams. In fact, I put my theory to the test. At my extended family's Sunday dinner, I savored one serving alongside turkey, a perfect savory pairing, and then indulged in another with a scoop of vanilla ice cream, equally satisfying as a dessert. The subtly sweet nature of the pudding made it remarkably versatile. It's up to you to decide whether to enjoy it as a dinner side or a decadent treat.
The Magic of Unexpected Combinations
The beauty of cooking lies in the unexpected combinations that can transform simple ingredients into culinary masterpieces. This bread pudding is a testament to that. The earthy sweetness of butternut squash harmonizes beautifully with the spicy kick of ginger, the delicate sweetness of maple syrup, and the richness of coconut milk. Each ingredient plays its part, creating a complex flavor profile that's both comforting and exciting. The pecans, toasted to perfection, add a delightful textural contrast and a further layer of nutty aroma.
More Than Just a Bread Pudding
This recipe isn’t merely a dessert; it’s a journey of culinary exploration. It’s about embracing spontaneity and letting your taste buds guide you. The initial idea of a savory bread pudding transformed into something entirely different, yet equally satisfying. It’s the type of recipe that encourages improvisation; you could easily experiment with other spices, nuts, or dried fruits to personalize the pudding to your liking. Imagine adding a sprinkle of cinnamon for a warmer spice note or swapping the pecans for walnuts or macadamia nuts. The possibilities are endless.
A Recipe for Any Occasion
Whether it’s a cozy weekend afternoon or a special Thanksgiving gathering, this gingered butternut bread pudding is sure to be a hit. Its versatility makes it suitable for any occasion. Serve it warm with a scoop of vanilla ice cream for a truly decadent dessert or enjoy it as a unique and flavorful side dish alongside your favorite savory meals. Either way, you're guaranteed a delicious and satisfying experience. The recipe itself is relatively straightforward, making it a manageable project even for busy weeknights. The simple steps and readily available ingredients ensure a stress-free cooking experience, leaving you with a culinary creation that’s both impressive and delicious.
Beyond the Recipe: A Culinary Adventure
Cooking is more than just following instructions; it’s an adventure. It’s about experimenting, learning, and creating something unique. This recipe is an invitation to embark on that culinary journey. Don’t be afraid to try new things, to deviate from the recipe, and to allow your creativity to flow. The most rewarding moments in the kitchen often come from unexpected discoveries. So go ahead, explore, and create your own culinary masterpieces. This bread pudding is merely a starting point; the world of flavors awaits!
From My Kitchen to Yours
I hope this recipe brings you as much joy as it has brought me. The simple act of creating something delicious from scratch can be incredibly rewarding. Share this recipe with your loved ones and enjoy the process of creating something special together. Happy baking!
