Butternut Bread Pudding, With Sage Hollandaise Sauc

Name: Butternut Bread Pudding, With Sage Hollandaise Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butternut Bread Pudding; 1 1/2 cups leftover butternut squash soup; 2 cups roughly pieced stale artisan bread; 3 egg whites; 1/2 teaspoon finely ground nutmeg; 1 ounce finely grated Parmigiano-Reggiano cheese; Sage Hollandaise Sauce; 3 Egg yolks; 1/2 cup melted butter; 1 tablespoon lemon juice; 6 Sage leaves; 1 pinch salt

Servings: persons

Butternut Bread Pudding
1 1/2 cups leftover butternut squash soup
2 cups roughly pieced stale artisan bread
3 egg whites
1/2 teaspoon finely ground nutmeg
1 ounce finely grated Parmigiano-Reggiano cheese
Sage Hollandaise Sauce
3 Egg yolks
1/2 cup melted butter
1 tablespoon lemon juice
6 Sage leaves
1 pinch salt

1
Preheat oven to 350u00b0F.
2
Wisk together soup, egg whites, and nutmeg.
3
Thoroughly toss and coat bread in the mixture.
4
Pour into a standard pie dish, and bake covered for 30 min, or until cooked through.
5
Remove cover and continue baking until browned. Turn oven off.
6
Top with the grated Parmigiano-Reggiano, and place back in the oven to melt and stay warm until ready to serve.
7
In a stainless steel bowl, wisk together yolks and lemon juice. Continue wisking over a pot of simmering water to warm mixture.
8
Add the sage leaves and remove from heat.
9
Slowly pour in melted butter and wisk until the sauce is well thickened. The sage leaves will break apart at this point, that's okay.
10
Add pinch of salt and taste.

1058

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Butternut Bread Pudding, 1 1/2 cups leftover butternut squash soup, 2 cups roughly pieced stale artisan bread, 3 egg whites, and more.

Yes, Butternut Bread Pudding, With Sage Hollandaise Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butternut Bread Pudding, With Sage Hollandaise Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions