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Ingredients
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Bread Pudding
Walrus Butter - Pecan Ice Cream
Method
Bread Pudding
- 1
Prepare the Squash
Preheat the oven to 400°F (200°C). Cut the squash in half, remove the seeds, and place cut-side down in a baking dish. Add a little water to the dish and roast for 30-40 minutes or until the squash is tender. Let it cool, then scoop the flesh into a bowl and mash it until smooth.
- 2
Mix the Bread Pudding Ingredients
In a large bowl, combine the mashed squash, bread cubes, milk, eggs, brown sugar, vanilla extract, cinnamon, salt, and nutmeg. Mix well until the bread is fully coated in the mixture.
- 3
Bake the Pudding
Pour the mixture into a greased baking dish. Bake in the preheated oven for 45-50 minutes, or until the pudding is set and the top is golden brown. Let it cool slightly before serving.
Walrus Butter - Pecan Ice Cream
- 4
Prepare the Ice Cream Base
In a medium saucepan, combine heavy cream, milk, sugar, vanilla extract, and a pinch of salt. Heat the mixture over medium heat until it begins to steam, but do not let it boil. Stir occasionally until the sugar is dissolved.
- 5
Chill the Mixture
Remove the saucepan from heat and let the mixture cool to room temperature. Once cooled, refrigerate for at least 2 hours or until cold.
- 6
- 7
Freeze the Ice Cream
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm. Serve alongside the warm squash bread pudding.
