Butternut Squash Bread Pudding

butternutsquashbreadpudding
Photo by Gentl & Hyers
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 411 calories
    • 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

Ingredients

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