Butternut Squash and Parmesan Custard Bread Pudding (#1914)

Serves
Ready
6
1.7
Hours
Prep
Cook
25
Minutes
1.2
Hours
Categories
Breads Desserts Puddings Christmas Holidays Main Side Low Fat Vegetarian Healthy
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Ingredients

  • 3 cups Butternut Squash peeled and cut into 1/2 inch cubes
  • 1 Nonstick Cooking Spray
  • 1/2 tsp Salt divided
  • 1 1/4 tsp Olive Oil
  • 1 1/4 cups Onions chopped
  • 2 cloves Garlic minced
  • 2 cups 1% Milk
  • 4 oz Parmesan Cheese 1 cup, divided
  • 1/4 tsp Black Pepper or to taste
  • 1 pinch Nutmeg ground
  • 3 large Eggs
  • 2 large Egg Whites
  • 8 oz Bread day-old, cut into 1-inch cubes (about 9 cups) and prefer whole wheat

Directions

  1. Preheat oven to 400° f (200° c).
  2. Place squash in a single layer on a baking sheet or baking pan coated with cooking spray.
  3. Sprinkle with 1/4 teaspoon salt or to taste.
  4. Bake at 400° f (200° c) for 11 to 13 minutes or until tender.
  5. Remove from oven, reduce oven temperature to 350° f (180° c).
  6. Heat oil in a medium skillet over medium-high heat.
  7. Stir in onion, sauté 5 minutes or until tender.
  8. Stir in garlic, and sauté 1 minute. Remove from heat, let cool slightly.
  9. Whisk together remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs and egg whites in a large bowl.
  10. Add squash and onion mixture.
  11. Add bread, and stir gently to combine. Allow to stand for about 10 minutes.
  12. Spoon into a 2-quart baking dish coated with cooking spray or greased with butter.
  13. Sprinkle with remaining 1/2 cup cheese.
  14. Bake at 350° f (180° c) for 45 minutes, or until pudding is set and lightly browned.
  15. Cool for a few minutes and serve warm.
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