Gingered Butternut Bread Pudding with Coconut and Maple

Course Breads and Muffins

Ingredients in this Recipe

1 1/2 cup 2% milk
1 1/2 cup coconut milk (I used Chao Koh brand)
1 French baguette, at least one day old
1 inch piece of fresh ginger, peeled
1/2 teaspoon fine sea salt
1/2 vanilla bean
1/4 teaspoon table salt
2 tablespoons maple syrup
2 tablespoons unsalted butter, cut into small cubes
2 teaspoons golden brown sugar
4 cups butternut squash, peeled and cut into 1 inch cubes
5 large eggs
For Custard:
For Pecans:
For Squash:

Recipe Preparation

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