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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 5-6 ounce serving
327
Calories
20g
Protein
37g
Carbs
12g
Fat
4g
Fiber
12g
Sugar
467mg
Sodium
Saturated Fat 4 g · Cholesterol 219 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
vegetable oil
1 teaspoon
yellow onion
1 · peeled and chopped
eggs
4 large
low-fat milk
2 cups
shredded low-sodium mozzarella or cheddar cheese
1/2 cup
bread
4 cups · stale or dried
chopped raw kale
3 cups
frozen butternut squash
2 cups
Kosher salt
1/4 teaspoon
Instructions
- 1
Preheat the oven to 375 °F. Lightly grease a 2-quart baking pan.
- 2
Put a skillet over medium heat and when it is hot, add the oil. Add the onion and cook about 10 minutes, until tender.
- 3
While the onion is cooking, put eggs and milk in a bowl and mix until combined.
- 4
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.
- 5
When the onion has finished cooking, add it to the bread mixture and mix well.
- 6
Pour the mixture into the prepared pan and transfer to the oven.
- 7
Bake uncovered for 50 to 60 minutes until lightly browned and set. Let stand 15 minutes before serving.
Source: USDA MyPlate Kitchen · USDA Center for Nutrition Policy and Promotion
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