Butternut Squash and Parmesan Bread Pudding

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 305.2
  • Total Fat: 8.6 g
  • Cholesterol: 20.2 mg
  • Sodium: 675.2 mg
  • Total Carbs: 37.9 g
  • Dietary Fiber: 4.6 g
  • Protein: 19.3 g

View full nutritional breakdown of Butternut Squash and Parmesan Bread Pudding calories by ingredient
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Number of Servings: 6



    * 3 cups (1/2-inch) cubed peeled butternut squash
    * Cooking spray
    * 1/2 teaspoon salt, divided
    * 1 teaspoon olive oil
    * 1 cup chopped onion
    * 1 garlic clove, minced
    * 2 cups 2% low-fat milk
    * 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
    * 1/4 teaspoon black pepper
    * 1/8 teaspoon ground nutmeg
    * 1.25 cups egg substitute
    * 8 ounces (1-inch) cubed day-old French bread (about 9 cups)



Preheat oven to 400°.

Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350°.

Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly.

Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs, and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.
Nutritional Information

Marie Simmons, Cooking Light, OCTOBER 2004

Number of Servings: 6

Recipe submitted by SparkPeople user ZAYDIA.

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