Butternut Squash And Parmesan Bread Pudding

Total Time: 1 hr 35 mins Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 3 cups cubed peeled butternut squash (1/2-inch cubes)
• cooking spray
• 1/2 teaspoon salt, divided
• 1 teaspoon olive oil
• 1 cup chopped onion
• 1 garlic clove, minced
• 2 cups low-fat milk (1 percent)
• 1 cup grated fresh parmigiano-reggiano cheese, divided
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• 3 large eggs
• 2 large egg whites
• 9 cups cubed day-old french bread (1-inch)

Recipe

• 1 preheat oven to 400°f.
• 2 arrange squash in a single layer on a jelly-roll pan coated with cooking spray.
• 3 sprinkle with 1/4 teaspoon salt.
• 4 bake at 400°f for 12 minutes or until tender.
• 5 remove from oven; reduce oven temperature to 350°f.
• 6 heat oil in a medium nonstick skillet over medium-high heat.
• 7 add onion; sauté 5 minutes or until tender.
• 8 add garlic, and sauté 1 minute.
• 9 remove from heat; cool slightly.
• 10 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.
• 11 stir in squash and onion mixture.
• 12 add bread, and stir gently to combine.
• 13 let stand 10 minutes.
• 14 spoon into a 2-quart baking dish coated with cooking spray.
• 15 sprinkle with remaining 1/2 cup cheese.
• 16 bake at 350°f for 45 minutes or until pudding is set and lightly browned.