Savory Butternut Squash Bread Pudding

Savory Butternut Squash Bread Pudding

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  • Each serving
  • 390cal
  • 19g fat 9g sat)
  • 180mg chol
  • 840mg sodium
  • 37g carb
  • 4g fiber
  • 4g sugars
  • 16g protein


  • 6 eggs, beaten
  • 3 cups half-and-half
  • Salt and pepper, to taste
  • 8 to 10 cups day-old rustic or sourdough bread cubes
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon high-heat oil
  • 1 onion, sliced
  • 1 1/2 pounds butternut squash – peeled, seeded and cubed
  • 4 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme
  • 1 (5-ounce) box baby spinach
  • 1/4 cup dry white wine
  • 4 ounces Parmesan cheese, coarsely grated


Preheat oven to 350° F. Butter a 2-quart baking dish.

Combine eggs and half-and-half in a large bowl; season generously with salt and pepper. Fold in bread cubes and parsley; let soak for 30 minutes, stirring occasionally.

Heat oil in a large skillet over medium-high heat. Cook onions until golden brown, about 10 minutes. Add squash and cook until golden and tender, stirring occasionally, about 10 minutes. Stir in garlic, thyme, salt and pepper; cook for 3 minutes. Add spinach and white wine; cook until spinach wilts and wine reduces, 3 to 4 minutes. Let cool slightly.

Gently fold squash mixture and 3/4 of the cheese into bread mixture. Transfer to the prepared baking dish; sprinkle with remaining cheese. Cover with foil and bake for 25 minutes. Remove foil and continue baking until custard is set and the top is golden, another 25 minutes longer.

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