Savory Parmesan Bread Pudding

2 reviews, 4.5 star(s). 100% would make again

Ready in 1 hour 05 minutes

Great served with sauteed greens!


3 cups peeled butternut squash; (1/2-inch), cubed
Cooking spray
1/2 teaspoon salt; divided
1 teaspoon olive oil
1 cup onion; chopped
1 clove garlic; minced
2 cups milk
1 cup fresh Parmigiano Reggiano cheese; grated, divided, (4 ounces)
1/4 teaspoon Black pepper
1/8 teaspoon ground nutmeg
3 large Eggs
2 large egg whites
8 ounces day-old French bread (about 9 cups; (1-inch), cubed

Original recipe makes 4



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.

Verified by stevemur
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Comment or review

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 6y ago

[I posted this recipe.]
dsoromenho 7y ago

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