Savory Parmesan Bread Pudding
Great served with sauteed greens!"I would use a little more "batter" and a little less cheese the next time around.
I also added some fried sage, and might want to add some parsley to take some of the heavy flavor out." - simonepdx
Yield: 4 Ready in 1 hours, 5 minutes
7 people trying soon
Verified by stevemur
|3 cupspeeled butternut squash; (1/2-inch), cubed|
|1/2 teaspoonsalt; divided|
|1 teaspoonolive oil|
|1 cuponion; chopped|
|1 clovegarlic; minced|
|1 cupfresh Parmigiano Reggiano cheese; grated, divided, (4 ounces)|
|1/4 teaspoonBlack pepper|
|1/8 teaspoonground nutmeg|
|2 largeegg whites|
|8 ouncesday-old French bread (about 9 cups; (1-inch), cubed|
Savory Parmesan Bread Pudding Preparation
Preheat oven to 400°.
Arrange squash in a single layer on a pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350°.
Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly.
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. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand at least 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.
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