Butternut Squash & 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 servingsPrep
25 minCook
75 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
butternut squash
peeled and cut into 1/2 inch cubes |
*
|
| 1 | x |
nonstick cooking spray
|
* |
| 2.5 | ml |
salt
divided |
|
| 6.3 | ml |
olive oil
|
|
| 296 | ml |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 473 | ml |
milk, 1%
|
* |
| 115.6 | ml/g |
Parmesan cheese
1 cup, divided |
|
| 1.3 | ml |
black pepper
or to taste |
|
| 1 | pinch |
nutmeg
ground |
*
|
| 3 | large |
eggs
|
|
| 2 | large |
egg whites
|
|
| 231.2 | ml/g |
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.
