Savory Bread Pudding with Kale and Butternut Squash
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Ingredients
- 1 teaspoon vegetable oil
- 1 yellow onion (peeled and chopped)
- 4 large eggs
- 2 cups low-fat milk
- 1/2 cup shredded low-sodium mozzarella or cheddar cheese
- 4 cups bread (stale or dried)
- 3 cups chopped raw kale
- 2 cups frozen butternut squash
- 1/4 teaspoon Kosher salt
Instructions
- 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
| Calories | 372 |
|---|---|
| Protein | 24 g |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Cholesterol | 227 mg |
| Sodium | 467 mg |
| Carbohydrates | 46 g |
| Dietary Fiber | 5 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: USDA Center for Nutrition Policy and Promotion