Butternut Squash and Parmesan Bread Pudding

Butternut Squash and Parmesan Bread Pudding Recipe
Tina Cornett; Melanie J. Clarke
A side of sautéed kale or mustard greens would provide a nice counterpoint to the sweet butternut squash.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 304
Caloriesfromfat 30 %
Fat 10.3 g
Satfat 4.8 g
Monofat 3.7 g
Polyfat 0.9 g
Protein 18.1 g
Carbohydrate 35.3 g
Fiber 4 g
Cholesterol 122 mg
Iron 2.1 mg
Sodium 823 mg
Calcium 406 mg


3 cups (1/2-inch) cubed peeled butternut squash
Cooking spray
1/2 teaspoon salt, divided
1 teaspoon olive oil
1 cup chopped onion
1 garlic clove, minced
2 cups 1% low-fat milk
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
3 large eggs
2 large egg whites
8 ounces (1-inch) cubed day-old French bread (about 9 cups)


Preheat oven to 400°.

Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350°.

Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly.

Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs, and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.

Marie Simmons,

Cooking Light

October 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note