This recipe has been kicking around in my to make pile of recipes for quite sometime. I made quite a few changes, swapped out maple syrup for brown sugar, added some vanilla and topped with some nuts for crunch. Best of all it comes together in less than 5 minutes.
20 oz butternut purée
1 can lite coconut milk (14 oz)
1/2 c brown sugar
1 tsp vanilla
Chopped nuts of your choice
Preheat oven to 325.
Prepare a water bath that will hold a 13×8 pan so the water comes up 1/2 way.
In a blender, mix eggs, coconut milk, sugar and vanilla blend until well combined. Add squash and purée until smooth. Pour into pan.
Bake 1 hour.
Top with nuts. Cool to room temp then chill in fridge.
Serve with whipped cream.
Serves 10 – 12.
Twas the night before xmas eve and I needed an easy comforting meal!! And this is it – my modified version from Epicurious. The perfect comfort food before a couple crazy days of family and fun.
1/2 lb loaf French bread, cut into 1 1/2-inch pieces
1 lb asparagus, trimmed, cut into 1 1/2-inch lengths
3 large eggs
2 c milk
2 tsp salt
2 c Gruyère cheese
1/4 grated Parmesan
1/3 c chopped fresh chives
1/3 c chopped fresh parsley
Place bread on 2 large baking sheets. Let stand uncovered overnight to dry out.
Cook asparagus in medium pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool. Drain well.
Whisk eggs, milk, salt, and pepper in large bowl.
Mix cheeses and herbs in medium bowl.
Place half of bread in 8×8 inch glass baking dish. Sprinkle with half of asparagus, then half of cheese mixture. Pour half of egg mixture over. Repeat with remaining bread, asparagus, cheese mixture, and egg mixture.
Let stand 20 minutes, pressing with spatula to submerge bread pieces.
Preheat oven to 375°F. Bake bread pudding until brown and puffed, about 45 minutes. Cool 10 minutes.
Serves 4 – 6.