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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 155.8
  • Total Fat: 7.3 g
  • Cholesterol: 58.7 mg
  • Sodium: 676.4 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 4.3 g
  • Protein: 7.9 g

View full nutritional breakdown of Savory Bread Pudding with Butternut Squash, Chard and Cheddar calories by ingredient
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Savory Bread Pudding with Butternut Squash, Chard and Cheddar

Submitted by: JAZZYJAS

Introduction

This recipe is adapted from one found at Veggie Venture. It is somewhat involved but can be made ahead and is quite scrumptious. This recipe is adapted from one found at Veggie Venture. It is somewhat involved but can be made ahead and is quite scrumptious.
Number of Servings: 9

Ingredients

    1 Tablespoon butter
    1 medium onion, sliced
    4 cups Chard or Kale, washed and chopped
    1/2 tsp salt

    2 eggs
    3/4 cup skim milk
    2 T buttermilk, lowfat
    2 1/2 T mustard (whole grain or dijon, I use a mix)
    1 teaspoon ground sage
    1 teaspoon nutmeg
    1 teaspoon salt
    1/2 teaspoon cayenne pepper
    freshly ground black pepper

    2 1/4 cup butternut squash, cut into 1/3" cubes
    4 slices reduced calorie wheat bread
    4 ounces cheddar cheese, cubed ( I grated half and cubed half and used the cubes on the top layer)





Directions

In large skillet melt the butter and cook the onions until just soft. Set aside half of the onions. Add the chard/kale by handfuls, stirring to coat with the butter. Let cook a minute or two and then add next handful. When all the greens are added, let cook until soft. Add salt and set aside.

Mix all ingredients for the custard together (eggs through black pepper)

Preheat oven to 375. In large bowl combine the squash, bread and cheese and the reserved cooked onions. Transfer half of the mixture to lightly buttered 8 x 8 baking dish. Arrange the cooked greens on top, then add the remaining squash and bread mixture. Gently pour custard over top, being careful to wet all of the bread pieces, especially.

Bake for 45 - 50 minutes. Let rest for 5-10 minutes before cutting. Serves 9. Reheats well.

Number of Servings: 9

Recipe submitted by SparkPeople user JAZZYJAS.






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