Butternut Squash Pain Perdue

Photo by Kevin Marple

recipe heading-plus-icon


8-10 servings

  • ½ cup milk
  • 1¾ teaspoons dry yeast
  • 6 eggs, divided
  • 4 cups bread flour
  • separated
  • ⅓ cup sugar
  • 2 teaspoons salt
  • 1 cup butternut squash purée
  • 3 tablespoons butter
  • softened
  • Custard
  • 7 eggs
  • 1⅔ cups milk
  • 1 cup sugar
  • 1½ teaspoons vanilla extract
  • ½ teaspoon salt
  • Butterscotch Sauce
  • 1 cup butter
  • 2 cups brown sugar
  • 2 cups heavy cream
  • 1½ teaspoons fleur de sel
  • 2 tablespoons vanilla extract
  • 4 tablespoons Myers’s rum
  • Butternut Squash Ice Cream
  • 6 cups heavy cream separated
  • 1¼ cups egg yolks
  • 2 cups sugar
  • 2 cups butternut squash purée
  • 1 teaspoon salt
  • Pecans
  • 1 tablespoon butter
  • 1 cup sugar
  • ½ cup water
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2¾ cups toasted pecans, kept warm

  1. Make sponge by whisking together milk, yeast, 3 eggs, and 3 cups flour. Cover with plastic wrap and let rise until doubled.
  2. In bowl of stand mixer fitted with dough hook, combine sponge, sugar, salt, 1 cup flour, and squash purée. Add 3 eggs, one by one, mixing well after each addition. Knead until smooth and elastic.
  3. Add butter, mixing until fully incorporated. Cover and let rise overnight until doubled in size.
  4. Punch down dough, form into loaf, and place into greased and floured Pullman loaf pan. Cover with plastic and let rise until doubled in size.
  5. Preheat oven to 350 degrees. Bake loaf about 50 minutes. Let cool on rack, then unmold to cool completely before slicing.


  1. Whisk together all ingredients. Slice brioche then soak in custard.

Butterscotch Sauce

  1. In saucepan over medium heat, melt butter. Whisk in sugar and heavy cream. Cook, whisking constantly, about 5 minutes. Whisk in fleur de sel, vanilla, and rum. Remove from heat and serve warm.

Butternut Squash Ice Cream

  1. In saucepan set over medium-high heat, bring 4 cups heavy cream to boil. Whisk
    together egg yolks and sugar, then temper with hot heavy cream.
  2. Cook mixture over medium heat until thickened. Whisk in squash purée and strain through fine chinois.
  3. Stir in salt and remaining cream. Chill thoroughly then process in ice cream maker.


  1. Heat butter, sugar, water, and salt to soft-ball stage. Add vanilla and pecans, stirring constantly. When crystalized, remove pecans. Cool on a silpat.

To Assemble

  1. Heat 1–2 tablespoons butter over medium-high heat. Add soaked slices of brioche. Cook on both sides until deep golden brown. Serve hot with warm butterscotch sauce, ice cream, and buttered pecans.
  • from Pastry Chef Maggie Huff, FT33, Dallas, Texas

Leave a Reply

Be the first to comment.