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.


Credit: Jennifer Causey

Recipe Summary

1 hr 30 mins
30 mins
8 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

541 calories; fat 26.6g; saturated fat 12.7g; cholesterol 245.6mg; carbohydrates 46.2g; sugars 11.1g; protein 24.2g; sodium 1211mg; fiber 2.8g.