Butternut Squash and Parmesan Bread Pudding |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Cooking Light Magazine, October 2004. Haven't tried this as yet - it seems very interesting! Can't wait! Ingredients:
3 cups cubed peeled butternut squash (1/2-inch cubes) |
cooking spray |
1/2 teaspoon salt, divided |
1 teaspoon olive oil |
1 cup chopped onion |
1 garlic clove, minced |
2 cups low-fat milk (1 percent) |
1 cup grated fresh parmigiano-reggiano cheese, divided |
1/4 teaspoon black pepper |
1/8 teaspoon ground nutmeg |
3 large eggs |
2 large egg whites |
9 cups cubed day-old french bread (1-inch) |
Directions:
1. Preheat oven to 400°F.
2. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray.
3. Sprinkle with 1/4 teaspoon salt.
4. Bake at 400°F for 12 minutes or until tender.
5. Remove from oven; reduce oven temperature to 350°F.
6. Heat oil in a medium nonstick skillet over medium-high heat.
7. Add onion; sauté 5 minutes or until tender.
8. Add garlic, and sauté 1 minute.
9. Remove from heat; cool slightly.
10. 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.
11. Stir in squash and onion mixture.
12. Add bread, and stir gently to combine.
13. Let stand 10 minutes.
14. Spoon into a 2-quart baking dish coated with cooking spray.
15. Sprinkle with remaining 1/2 cup cheese.
16. Bake at 350°F for 45 minutes or until pudding is set and lightly browned.
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