Butternut Squash and Parmesan Bread Pudding Recipe

Name: Butternut Squash and Parmesan Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cubed peeled butternut squash (1/2-inch cubes); cooking spray; ½ teaspoon salt, divided; 1 teaspoon olive oil; 1 cup chopped onion; 1 garlic clove, minced; 2 cups low-fat milk (1 percent); 1 cup grated fresh parmigiano-reggiano cheese, divided; ¼ teaspoon black pepper; ⅛ teaspoon ground nutmeg; 3 large eggs; 2 large egg whites; 9 cups cubed day-old French bread (1-inch)

Servings: persons

3 cups cubed peeled butternut squash (1/2-inch cubes)
cooking spray
½ teaspoon salt, divided
1 teaspoon olive oil
1 cup chopped onion
1 garlic clove, minced
2 cups low-fat milk (1 percent)
1 cup grated fresh parmigiano-reggiano cheese, divided
¼ teaspoon black pepper
⅛ teaspoon ground nutmeg
3 large eggs
2 large egg whites
9 cups cubed day-old French bread (1-inch)

1
Preheat oven to 400F.
2
Arrange squash in a single layer on a jelly-roll pan coated with cooking spray.
3
Sprinkle with 1/4 teaspoon salt.
4
Bake at 400F for 12 minutes or until tender.
5
Remove from oven; reduce oven temperature to 350F.
6
Heat oil in a medium nonstick skillet over medium-high heat.
7
Add onion; saute 5 minutes or until tender.
8
Add garlic, and saute 1 minute.
9
Remove from heat; cool slightly.
10
Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs, and egg whites in a large bowl, stirring with a whisk.
11
Stir in squash and onion mixture.
12
Add bread, and stir gently to combine.
13
Let stand 10 minutes.
14
Spoon into a 2-quart baking dish coated with cooking spray.
15
Sprinkle with remaining 1/2 cup cheese.
16
Bake at 350F for 45 minutes or until pudding is set and lightly browned.

1660

kcal

Calories

165

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 cups cubed peeled butternut squash (1/2-inch cubes), cooking spray, ½ teaspoon salt, divided, 1 teaspoon olive oil, and more.

Yes, Butternut Squash and Parmesan Bread Pudding 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 Squash and Parmesan Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions