Butternut Squash and Parmesan Bread Pudding

Butternut Squash and Parmesan Bread Pudding
Photo by Tina Cornett

Ingredients

  • 2 cups 1% low-fat milk
  • 1 garlic clove, minced
  • 1 cup chopped onion
  • 3 large eggs
  • 1/8 teaspoon ground nutmeg
  • 3 cups (1/2-inch) cubed peeled butternut squash
  • 1 teaspoon olive oil
  • + 6 more ingredients
    • 8 ounces (1-inch) cubed day-old French bread (about 9 cups)
    • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
    • ½ teaspoon salt, divided
    • ¼ teaspoon black pepper
    • Cooking spray
    • 2 large egg whites

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 o...

View full recipe at My Recipes

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