Serves 4
327 cal · 90 min
Savory Bread Pudding with Kale and Butternut Squash
Recipe GLPR82fd13b3f05528
A hearty and wholesome savory bread pudding combining stale bread, tender kale, sweet roasted butternut squash, and caramelized onions bound together with eggs and milk. This comforting side dish is baked until golden and set, making it a nutritious accompaniment to any meal.
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Ingredients
1 teaspoon vegetable oil
1 yellow onion, peeled and chopped
4 large eggs
2 cups low-fat milk
1/2 cup shredded low-sodium mozzarella or cheddar cheese
4 cups stale or dried bread, cubed
3 cups chopped fresh kale
2 cups frozen butternut squash
1/4 teaspoon Kosher salt
Directions
Preheat your oven to 375°F. Lightly coat a 2-quart baking dish with cooking spray or oil.
Heat the vegetable oil in a large skillet over medium heat until shimmering.
Add the chopped onion to the hot skillet and sauté for about 10 minutes, stirring occasionally, until the onion is soft and lightly golden.
While the onion cooks, whisk together the eggs and milk in a large mixing bowl until well combined.
Add the shredded cheese, cubed bread, chopped kale, frozen butternut squash, and salt to the egg mixture. Stir gently until all ingredients are evenly distributed.
Allow the mixture to rest at room temperature for at least 15 minutes so the bread can absorb the liquid.
Once the onion has finished cooking, stir it into the bread mixture until fully combined.
Pour the entire mixture into the prepared baking dish and spread evenly.
Bake uncovered for 50 to 60 minutes, until the top is lightly browned and a knife inserted into the center comes out clean, indicating the eggs are fully set.
Remove from the oven and let rest for 15 minutes before serving to allow the pudding to set further.
