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Pumpkin Bread Pudding with Mystic Dessert Glaze

3 tablespoons unsalted butter, softened, plus melted butter for brushing
1 pound challah bread, cut into 1-inch cubes
One butternut squash, about two pounds
1 1/4 cups sugar
4 large eggs
2½ cups whole milk
½ cup Mystic Bourbon Liqueur
One 14-ounce can pure pumpkin puree
1 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt

Preheat the oven to 375°. Butter one 9×13 glass casserole dish. Spread the challah cubes on a large baking sheet and toast for about 5 minutes, until lightly golden.  Remove from the oven and set to the side to cool.

Peel, seed and cut the butternut squash into 1/2-inch cubes.

In a large nonstick skillet, melt 3 tablespoons of the butter. Add the squash and cook over high heat until lightly browned in spots, about 3 minutes.

Add 1/4 cup of the sugar and cook, stirring occasionally, until just tender and glossy, about 3 minutes longer.  Let cool.

In a large bowl, whisk the remaining 1 cup of sugar with the eggs, milk, Mystic Bourbon Liqueur, pumpkin, cinnamon, nutmeg, cloves and salt. Add the sautéed squash and the challah and gently toss to combine.

Add the mixture to the glass dish and then cover with parchment or aluminum foil and bake for 30 minutes. Uncover and bake for 30 minutes longer, until the tops are golden and the puddings are set. Let the puddings rest for 15 minutes.

Before serving, smother with Mystic Bourbon Liqueur Dessert Sauce (recipe follows)