Butternut Squash and Parmesan Custard Bread Pudding

Name: Butternut Squash and Parmesan Custard Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups butternut squash peeled and cut into 1/2 inch cubes; 1 x nonstick cooking spray; 1/2 teaspoon salt divided; 1 1/4 teaspoons olive oil; 1 1/4 cups onions chopped; 2 cloves garlic minced; 2 cups milk, 1%; 4 ounces parmesan, parmigiano-reggiano cheese, grated 1 cup, divided; 1/4 teaspoon black pepper or to taste; 1 pinch nutmeg ground; 3 large eggs; 2 large egg whites; 8 ounces bread day-old, cut into 1-inch cubes (about 9 cups) and prefer whole wheat

Servings: persons

3 cups butternut squash peeled and cut into 1/2 inch cubes
1 x nonstick cooking spray
1/2 teaspoon salt divided
1 1/4 teaspoons olive oil
1 1/4 cups onions chopped
2 cloves garlic minced
2 cups milk, 1%
4 ounces parmesan, parmigiano-reggiano cheese, grated 1 cup, divided
1/4 teaspoon black pepper or to taste
1 pinch nutmeg ground
3 large eggs
2 large egg whites
8 ounces bread day-old, cut into 1-inch cubes (about 9 cups) and prefer whole wheat

1
Preheat oven to 400F (200C).
2
Place squash in a single layer on a baking sheet or baking pan coated with cooking spray.
3
Sprinkle with 1/4 teaspoon salt or to taste.
4
Bake at 400F (200C) for 11 to 13 minutes or until tender.
5
Remove from oven, reduce oven temperature to 350F (180C).
6
Heat oil in a medium skillet over medium-high heat.
7
Stir in onion, saute 5 minutes or until tender.
8
Stir in garlic, and saute 1 minute.
9
Remove from heat, let cool slightly.
10
Whisk together remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs and egg whites in a large bowl.
11
Add squash and onion mixture.
12
Add bread, and stir gently to combine.
13
Allow to stand for about 10 minutes.
14
Spoon into a 2-quart baking dish coated with cooking spray or greased with butter.
15
Sprinkle with remaining 1/2 cup cheese.
16
Bake at 350F (180C) for 45 minutes, or until pudding is set and lightly browned.
17
Cool for a few minutes and serve warm.

1643

kcal

Calories

164

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 butternut squash peeled and cut into 1/2 inch cubes, 1 x nonstick cooking spray, 1/2 teaspoon salt divided, 1 1/4 teaspoons olive oil, and more.

Yes, Butternut Squash and Parmesan Custard 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!