Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Butternut Squash & Parmesan Custard Bread Pudding

StarStarStarHalf starEmpty star

Your rating

Butternut Squash and Parmesan Custard Bread Pudding

It's a delicious savory bread pudding that's perfect for fall when it's the time for us to get lots of butternut squash. It's aslo a very tasty side dish or a vegetarian main course at Thanksgiving or Christmas time.

 

Yield

6 servings

Prep

25 min

Cook

75 min

Ready

100 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
3 cups butternut squash
peeled and cut into 1/2 inch cubes
* Camera
1 x nonstick cooking spray
*
½ teaspoon salt
divided
Camera
1 ¼ teaspoons olive oil
Camera
1 ¼ cups onions
chopped
Camera
2 cloves garlic
minced
Camera
2 cups milk, 1%
*
4 ounces Parmesan cheese
1 cup, divided
Camera
¼ teaspoon black pepper
or to taste
Camera
1 pinch nutmeg
ground
* Camera
3 large eggs
Camera
2 large egg whites
Camera
8 ounces bread
day-old, cut into 1-inch cubes (about 9 cups) and prefer whole wheat
Camera

Ingredients

Amount Measure Ingredient Features
7.1E+2 ml butternut squash
peeled and cut into 1/2 inch cubes
* Camera
1 x nonstick cooking spray
*
2.5 ml salt
divided
Camera
6.3 ml olive oil
Camera
296 ml onions
chopped
Camera
2 cloves garlic
minced
Camera
473 ml milk, 1%
*
115.6 ml/g Parmesan cheese
1 cup, divided
Camera
1.3 ml black pepper
or to taste
Camera
1 pinch nutmeg
ground
* Camera
3 large eggs
Camera
2 large egg whites
Camera
231.2 ml/g bread
day-old, cut into 1-inch cubes (about 9 cups) and prefer whole wheat
Camera

Directions

Preheat oven to 400℉ (200℃).

Place squash in a single layer on a baking sheet or baking pan coated with cooking spray.

Sprinkle with ¼ teaspoon salt or to taste.

Bake at 400℉ (200℃) for 11 to 13 minutes or until tender.

Remove from oven, reduce oven temperature to 350℉ (180℃).

Heat oil in a medium skillet over medium-high heat.

Stir in onion, sauté 5 minutes or until tender.

Stir in garlic, and sauté 1 minute. Remove from heat, let cool slightly.

Whisk together remaining ¼ teaspoon salt, milk, ½ cup cheese, pepper, nutmeg, eggs and egg whites in a large bowl.

Add squash and onion mixture.

Add bread, and stir gently to combine. Allow to stand for about 10 minutes.

Spoon into a 2-quart baking dish coated with cooking spray or greased with butter.

Sprinkle with remaining ½ cup cheese.

Bake at 350℉ (180℃) for 45 minutes, or until pudding is set and lightly browned.

Cool for a few minutes and serve warm.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 11547% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 113mg 38%
Sodium 410mg 17%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 17g
Vitamin A 3% Vitamin C 6%
Calcium 12% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
2010 Thanksgiving: Tips to Stay Thin

2010 Thanksgiving: Tips to Stay Thin

Thanksgiving is here in a couple of days. That means most of us are going to have a festive feast soon that for many impacts their waistline. Follow these tips to avoid packing on the pounds while still enjoying the feast.

More breaking news

 

Email this recipe