Butternut Bread Pudding, With Sage Hollandaise Sauce – a delicious recipe with Butternut Bread, leftover butternut squash soup, bread, egg whites, ground nutmeg, cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
g
Fat
3
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
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.
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