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.

Yield:

6 servings

Recipe from

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

Ingredients

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)

Preparation

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.

Note:

Marie Simmons,

October 2004
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