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Butternut Squash and Parmesan Custard Bread Pudding

 
Butternut Squash and Parmesan Custard Bread Pudding
74

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

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

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

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Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 11547% of calories 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?

 

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