If you’re looking for comfort food that doesn’t leave you feeling completely decadent, then this bread pudding is for you. There’s the standard base of bread, milk, eggs, and cheese, but with healthy veggies to bulk the pudding up. There’s sautéed swiss chard, onions, and butternut squash layered into each bite. Using pre-sliced bread instead of cutting a loaf into cubes is a great shortcut for quick assembly. Buttering the foil before covering the dish ensures the top of the pudding gets nice and golden—not to mention it bastes the bread in delicious buttery flavor.
Softened butter or nonstick spray for baking dish and foil
1 tablespoon olive oil
1 yellow onion, thinly sliced
1 bunch Swiss chard, stems chopped, leaves torn into bite size pieces
1½ teaspoons kosher salt, divided
½ teaspoon freshly ground pepper, divided
12 slices sourdough or other country bread (from a 1 lb loaf)
½ large butternut squash (about 1½ lb.), peeled and thinly sliced
4 cups whole milk
8 large eggs
12 ounces gruyere or sharp white cheddar, grated
Sat fat 12.71g
How to Make It
Preheat oven to 350°F. Lightly butter a 9-by-13-inch or other shallow 3-quart baking dish; butter one side of a piece of foil, large enough to cover dish.
Heat olive oil in a large skillet over medium high. Add onions, chard stems, and ½ teaspoon salt and cook, stirring occasionally, until tender and beginning to turn golden, 6 to 8 minutes. Add chard leaves and ½ teaspoon salt, ¼ teaspoon pepper and cook, tossing, until wilted, about 3 minutes more.
Arrange bread and butternut squash slightly upright in prepared dish, alternating layers and shingling as you go. Transfer chard and onion mixture to dish, distributing evenly over bread and squash.
Whisk milk, eggs, and remaining ½ teaspoon salt and pepper in a large bowl until evenly incorporated. Pour egg mixture over baking dish, pressing everything gently to help soak up the liquid. Top with cheese, sprinkling a little in between the layers as well.
Cover with foil, buttered side down, and bake until slightly puffed, 25 to 30 minutes. Uncover and continue to bake until bread is golden brown, 20 to 25 minutes more. Let cool slightly before serving.
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