Savory Butternut Squash and Parmesan Bread Pudding

, French
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This hearty casserole from Cooking Light magazine is a light yet comforting autumn bread pudding.

Ingredients

  • 3

    cups butternut squash, peeled and cut into 1/2 inch cubes

  • Cooking spray

  • ½

    teaspoon salt, divided

  • 1

    teaspoon olive oil

  • 1

    cup chopped onion

  • 1

    garlic clove, minced

  • 2

    cups 1 percent low-fat milk

  • 1

    cup (4 ounces) grated fresh Parmigiano-Reggiano cheese or other hard cheese, divided

  • ¼

    teaspoon black pepper

  • teaspoon ground nutmeg

  • 3

    large eggs

  • 2

    large egg whites

  • 8

    ounces day-old French bread, cut into 1-inch cubes (about 9 cups)

  • Nutritional Information
    • Nutritional analysis per serving (6 servings)


      334 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 16 grams protein; 116 milligrams cholesterol; 638 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam

Preparation

  1. Preheat oven to 400 degrees. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400 degrees for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350 degrees.
  2. 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.
  3. 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 degrees for 45 minutes, or until pudding is set and lightly browned.
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