Gingered butternut bread pudding with coconut and maple
Bread
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 (a coincidence tonight at my extended family’s Sunday dinner) 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.
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