Best 2 Butternut Squash And Cheddar Bread Pudding Recipes

Butternut squash and cheddar bread pudding is a delightful dish that combines the sweet, nutty flavor of butternut squash with the sharp, tangy taste of cheddar cheese. This savory bread pudding is perfect for a fall gathering or a simple weeknight meal. With its creamy texture and comforting flavors, it's sure to be a hit with everyone at the table.

Here are our top 2 tried and tested recipes!

BUTTERNUT SQUASH AND CHEDDAR BREAD PUDDING

Butternut Squash and Cheddar Bread Pudding image

Provided by Molly Wizenberg

Categories Egg Side Bake Broil Thanksgiving Vegetarian High Fiber Dinner Cheddar Kale Butternut Squash Fall Shallot Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 pounds peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups)
3 tablespoons olive oil, divided
1 1/2 teaspoons coarse kosher salt plus additional for sprinkling
7 large eggs
2 1/4 cups half and half
6 tablespoons dry white wine
1 1/2 teaspoons Dijon mustard
1 day-old baguette (do not remove crust), torn into 1-inch pieces (about 10 cups)
1 cup chopped shallots (about 4 large)
2 bunches Tuscan kale (about 1 pound), ribs removed, kale coarsely chopped
8 ounces extra-sharp cheddar cheese, coarsely grated

Steps:

Preheat oven to 400°F. Toss squash with 1 tablespoon oil on rimmed baking sheet. Sprinkle with coarse salt; bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes.
Whisk eggs in large bowl. Add half and half, wine, mustard, and 1 1/2 teaspoons coarse salt; whisk to blend. Add baguette pieces; fold gently into egg mixture. Let soak 30 minutes, stirring occasionally.
Meanwhile, heat 2 tablespoons oil in large pot over medium-high heat. Add shallots and sauté until soft, stirring frequently, about 5 minutes. Add kale; cover and cook 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes (kale will be a bit crunchy).
Reduce oven temperature to 350°F.
Generously butter 13x9x2-inch baking dish. Using slotted spoon, transfer half of bread from egg mixture to prepared baking dish, arranging to cover most of dish. Spoon half of kale over bread. Spoon half of squash over bread and kale; sprinkle with half of cheese. Repeat with remaining bread, kale, squash, and cheese. Pour remaining egg mixture over bread pudding.
Cover bread pudding with foil. Bake 20 minutes. Remove foil; bake uncovered until custard is set and bread feels springy to touch, about 20 minutes longer.
Preheat broiler; broil pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes and serve.

SAVORY BUTTERNUT SQUASH AND PARMESAN BREAD PUDDING

Savory Butternut Squash and Parmesan Bread Pudding image

This hearty casserole from Cooking Light magazine is a light yet comforting autumn bread pudding.

Provided by Tara Parker-Pope

Categories side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 cups butternut squash, peeled and cut into 1/2 inch cubes
Cooking spray
1/2 teaspoon salt, divided
1 teaspoon olive oil
1 cup chopped onion
1 garlic clove, minced
2 cups 1 percent low-fat milk
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese or other hard cheese, divided
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
3 large eggs
2 large egg whites
8 ounces day-old French bread, cut into 1-inch cubes (about 9 cups)

Steps:

Preheat oven to 400 degrees. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400 degrees for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350 degrees.
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 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees for 45 minutes, or until pudding is set and lightly browned.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 639 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

For a richer flavor, use a good quality cheddar cheese.
If you don't have any day-old bread, you can make your own by toasting fresh bread and then letting it cool completely.
Feel free to experiment with different types of bread, such as sourdough or rye.
If you don't have any butternut squash puree, you can make your own by roasting butternut squash and then pureeing it in a food processor.
For a sweeter bread pudding, add a tablespoon or two of honey or maple syrup to the custard mixture.
Serve the bread pudding warm with a dollop of whipped cream or ice cream.

Conclusion:

Butternut squash and cheddar bread pudding is a delicious and easy-to-make dish that is perfect for a fall or winter meal. The combination of sweet butternut squash, sharp cheddar cheese, and soft bread is simply irresistible. This bread pudding is also a great way to use up leftover bread and vegetables. So next time you have some extra butternut squash or cheddar cheese, be sure to give this recipe a try. You won't be disappointed!