Adapted from a recipe in Saveur magazine.
Ingredients:
FOR THE BREAD PUDDING: 10 tablespoons unsalted butter, melted, plus more for greasing baking dish 3/4 cup raisins 4 cups milk 1 1/2 cups sugar 2 tablespoons Grand Marnier or Cointreau 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/4 teaspoon kosher salt 4 eggs, lightly beaten 1 medium butternut squash, peeled and cut into 1/2-inch cubes (about 4 cups) 1 6-oz. piece stale white country bread, cut into 1-inch cubes (about 6 cups) FOR THE SAUCE: 1 1/2 cups packed brown sugar 8 tablespoons unsalted butter 1/2 cup heavy cream 1/4 cup rum 1/4 teaspoon kosher salt Whipped cream, for serving
Preparation:
Make the bread pudding: Heat oven to 350 degrees. Grease a 9″ x 13″ glass or ceramic baking dish with a little butter and set aside. Place the raisins in a small bowl and cover with boiling water; let sit for 10 minutes.
Meanwhile, whisk together the melted butter, milk, sugar, Grand Marnier, vanilla, cinnamon, nutmeg, salt, and eggs in a large bowl until smooth. Drain the raisins and stir into the custard mixture along with the squash and bread and let sit for 10 minutes. Pour mixture into prepared baking dish and cover with aluminum foil. Bake for 50 minutes, uncover, and continue baking until bread pudding is golden brown, about 1 more hour.
Make the sauce: Heat the brown sugar, butter, heavy cream, rum, and salt in a 2-qt. saucepan over medium-high heat and cook until brown sugar dissolves and sauce thickens slightly, about 5 minutes; set aside and keep warm. To serve, spoon bread pudding into serving bowls, drizzle with sauce, and top with a dollop of whipped cream.