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.
peeled and cut into 1/2 inch cubes
nonstick cooking spray
1 cup, divided
or to taste
day-old, cut into 1-inch cubes (about 9 cups) and prefer whole wheat
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.