Saturday, November 9, 2013

Roasted Butternut Squash and Onion Bread Pudding

This recipe was all about leftovers and for me the leftovers were old bagels.  I had about 5 onion bagels left that I didn't know what I was going to do with, so in my mind I know I always make a bread pudding whenever I have leftover bagels so I thought why couldn't I make a savory bread pudding?  And thanks to Pinterest I came out with this awesome recipe.


1 small butternut squash, peeled and cut into ½” cubes (about 2 cups)
1 medium onion, thin sliced
3 garlic cloves, minced
1 Tbl. olive oil
½ tsp. thyme
¼ tsp. salt
¼ tsp. pepper
1 tsp ground sage
1 cup lowfat milk (1%)
6 eggs
1 cup shredded Cheddar cheese (divided)
¼ tsp. pepper
8 cups (1-inch) cubed day-old bagels or crusty bread


Preheat oven to 400 degrees.

Line shallow baking pan with foil, spray with cooking spray.

Toss butternut squash, onion, garlic, thyme, salt & pepper in olive oil and spread in single layer on baking sheet. Roast for 20 – 25 minutes until very tender.

(One thing I will mention as a helpful hint, before I cup up the squash I will throw it in the microwave for 5 minutes to soften it up, it makes life so much easier when you try to cut up the squash.)

Spread bread cubes onto a baking sheet and toast along with squash mixture for 8-10 minutes until cubes are firm and crunchy.

Whisk together milk, eggs, 1/2 cup shredded cheese, pepper and nutmeg and sage.

In a large bowl milk/egg mixture, and roasted veggies with bread cubes.

Pour into a 2 Qt. baking dish and bake 40 – 45 minutes until pudding is set and top is lightly browned. Let sit for 5 minutes before serving