Savory Butternut Squash and Parmesan Bread Pudding

Name: Savory Butternut Squash and Parmesan Bread Pudding Recipe
Yield: 6
Ingredients: 4c butternut squash peeled and cut into 1/2 in cubes; cooking spray; 1/2t salt divided; 1c chopped onion; 1 garlic clove minced; 2c plain soymilk; 2T nutritional yeast; 4T shredded parmesan cheese; 1/8t ground nutmeg; 3 large eggs; 2 large egg whites; 8 oz day-old french bread cut into 1 in cubes

Number of Servings: 6

Ingredients

4c butternut squash, peeled and cut into 1/2 in cubescooking spray1/2t salt, divided1c chopped onion1 garlic clove, minced2c plain soymilk2T nutritional yeast4T shredded parmesan cheese1/8t ground nutmeg3 large eggs2 large egg whites8 oz day-old french bread, cut into 1 in cubes

Directions

Preheat oven to 400 degrees. Arrange squash in a single layer on a baking sheet coated with cooking spray (this makes a mess, suggest covering baking sheet with Aluminum foil for easy cleanup). Sprinkle with 1/4t salt and bake for 12 minutes or until tender. Remove from oven and reduce oven temp to 350F.

Coat a nonstick skillet with cooking spray and saute onion 5 minutes or until tender. Add garlic and saute 1 minute, then allow mixture to cool slightly.

Combine remaining salt, soymilk, nutritional yeast, 2T of the parmesan, nutmeg, eggs and egg whites in a large bowl, stirring with a whisk. stir in squash and onion mixture. Add bread cubes and stir gently to combine. Let stand 10 minutes. Spoon into a 9x13 baking dish coated with cooking spray. Sprinkle with remaining 2T parmesan.

Bake at 350F for 45 minutes or until pudding is set and lightly browned.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user COOLHEELS.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving