Savory Bread Pudding with Kale and Butternut Squash
Bread, cheese, and kale make up this savory bread pudding. Bake ahead of time and slice for quick meals and snacks.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 5 ml vegetable oil
- 1 yellow onion (peeled and chopped)
- 4 large eggs
- 470 ml low-fat milk
- 120 ml shredded low-sodium mozzarella or cheddar cheese
- 950 ml bread (stale or dried)
- 710 ml chopped raw kale
- 470 ml frozen butternut squash
- 2 ml Kosher salt
Make it lactose-friendly
- 2 cups low-fat milk → lactose-free milk, oat milk, or almond milk
- 1/2 cup shredded low-sodium mozzarella or cheddar cheese → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- Preheat the oven to 375 °F. Lightly grease a 2-quart baking pan.
- Put a skillet over medium heat and when it is hot, add the oil. Add the onion and cook about 10 minutes, until tender.
- While the onion is cooking, put eggs and milk in a bowl and mix until combined.
- Add the cheese, bread, kale, squash, and salt and mix well. Let the mixture stand at least 15 minutes until the bread absorbs most of the milk.
- When the onion has finished cooking, add it to the bread mixture and mix well.
- Pour the mixture into the prepared pan and transfer to the oven.
- Bake uncovered for 50 to 60 minutes until lightly browned and set. Let stand 15 minutes before serving.
Nutrition (per serving)
| Calories | 372 |
|---|---|
| Protein | 24.0 g |
| Fat | 12.0 g |
| Carbs | 46.0 g |
| Fiber | 5.0 g |
| Sodium | 618 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)