Savory Parmesan Bread Pudding

4 Servings
Bread
American
Savory Cheesy Comfort Food Brunch Main Dish Side Dish Bread American

3 cups (1/2-inch) cubed peeled ternut squash
1 king spray
1/2 teaspoon t divided
1 teaspoon ve oil
1 cup chopped on
1 lic clove minced
2 cups k
1 cup (4 ounces) ted fresh Parmigiano Reggiano cheese divided
1/4 teaspoon ck pepper
1/8 teaspoon und nutmeg
3 large s
2 large whites
8 ounces (1-inch) ed day-old French bread (about 9 cups

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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