Butternut Squash and Parmesan Bread Pudding
Elevate your comfort food game with this Butternut Squash and Parmesan Bread Pudding, a savory twist on a classic dish that brings together roasted butternut squash, aromatic garlic and onions, and a rich custard infused with fresh thyme and a touch of nutmeg. Perfectly golden bread cubes, caramelized squash, and creamy Parmesan cheese create a luscious, hearty bake that's ideal for cozy fall dinners, holiday spreads, or as an innovative side dish. With its irresistible combination of textures and flavors, this bread pudding is a crowd-pleasing showcase of seasonal ingredients, ready to steal the show at any table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium (about 2 pounds) butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups (cubed) day-old bread (such as sourdough or French bread)
- 1 tablespoon unsalted butter
- 1 small (diced) yellow onion
- 2 minced garlic cloves
- 2 cups whole milk
- 0.5 cup heavy cream
- 4 large eggs
- 1 cup (grated) Parmesan cheese
- 1 teaspoon fresh thyme leaves
- 0.25 teaspoon nutmeg (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and deseed the butternut squash, then cut it into 1/2-inch cubes. Toss the cubes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them out evenly on the prepared baking sheet.
Roast the squash in the oven for 25-30 minutes, turning once halfway through, until tender and slightly caramelized. Remove from the oven and set aside. Reduce the oven temperature to 350°F (175°C).
While the squash is roasting, place the cubed bread in a large mixing bowl.
In a small skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute. Add the onion and garlic mixture to the bread cubes.
In a separate medium bowl, whisk together the milk, heavy cream, eggs, 1/2 cup of Parmesan cheese, thyme leaves, nutmeg (if using), the remaining 1/2 teaspoon of salt, and the remaining 1/4 teaspoon of black pepper.
Add the roasted squash to the bread mixture and gently toss to combine. Pour the milk mixture over the bread, ensuring all pieces are evenly soaked. Let sit for 10 minutes to allow the bread to absorb the liquid.
Grease a 9x13-inch baking dish and transfer the bread and squash mixture into it. Spread it out evenly and gently press down to compress.
Sprinkle the remaining 1/2 cup of Parmesan cheese over the top.
Bake the bread pudding in the preheated 350°F (175°C) oven for 35-40 minutes, or until the top is golden brown and the pudding is set.
Allow the bread pudding to cool slightly before serving. Enjoy warm as a comforting side or main dish.
Nutrition Facts
Calories |
5916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.0 g | 245% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1042 mg | 348% | |
| Sodium | 10551 mg | 459% | |
| Total Carbohydrate | 835.0 g | 304% | |
| Dietary Fiber | 69.5 g | 248% | |
| Total Sugars | 64.5 g | ||
| Protein | 210.2 g | 420% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 3442 mg | 265% | |
| Iron | 61.7 mg | 343% | |
| Potassium | 5446 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
