Butternut Squash Bread Pudding

Butternut Squash Bread Pudding
Gentl & Hyers
Serves 8
preparation
30
minutes
cooking
90
minutes

Ingredients

2
tablespoons
olive oil, plus more for the baking dish
2
medium onions, chopped
1 1/2
pounds
butternut squash (about half a medium squash)—peeled, seeded, and cut into 1⁄2-inch pieces
kosher salt and black pepper
2
tablespoons
chopped fresh sage
6
large eggs
2
cups
whole milk
3/4
pound
soft French or Italian bread, cut into 1-inch pieces (about 7 1⁄2 cups)
1/2
pound
Gruyère, grated (2 cups)

Directions

  1. Heat oven to 375° F. Oil a 2 ½- to 3-quart baking dish.
  2. Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes. Add the squash, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing frequently, until just tender, 8 to 10 minutes more. Stir in the sage. Let cool for 10 minutes.
  3. In a large bowl, whisk together the eggs, milk, and ¼ teaspoon each salt and pepper. Add the bread, cheese, and squash mixture and toss to coat.
  4. Transfer to the prepared baking dish and bake until golden brown and set, 55 to 60 minutes.
Kate Merker and Sara Quessenberry
October 2010

Nutritional Information

  • Per Serving
  • Calories 411
  • Fat 20 g
  • Sat Fat 9 g
  • Cholesterol 196 mg
  • Sodium 633 mg
  • Protein 21 g
  • Carbohydrate 38 g
  • Sugar 7 g
  • Fiber 4 g
  • Iron 3 mg
  • Calcium 434 mg
What does this mean? See Nutrition 101.