Butternut Squash and Parmesan Bread Pudding

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 304
  • Calories from fat: 30%
  • Fat: 10.3g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 18.1g
  • Carbohydrate: 35.3g
  • Fiber: 4g
  • Cholesterol: 122mg
  • Iron: 2.1mg
  • Sodium: 823mg
  • Calcium: 406mg

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

  1. Preheat oven to 400°.
  2. 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°.
  3. 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.
  4. 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.
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