Butternut Squash and Parmesan Bread Pudding

Made This Recipe? Add Your Photo

Total Time
1hr 35mins
30 mins
1 hr 5 mins

Cooking Light Magazine, October 2004. Haven't tried this as yet - it seems very interesting! Can't wait!

Skip to Next Recipe




  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.