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.
- Yield
- 4 Servings
- Serving size
- 5-6 ounce serving
- Rating
- 3.72 of 5 (83 ratings)
Food groups
- Dairy: 3/4 cups
- Grains: 1 1/2 ounces
- Protein Foods: 1 ounce
- Vegetables: 1/2 cups
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
Directions
- 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 per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 327.24 |
| Total Fat | 11.73 g |
| Saturated Fat | 4.42 g |
| Monounsaturated Fat | 4 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.3 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 219.23 mg |
| Carbohydrates | 36.63 g |
| Dietary Fiber | 4.13 g |
| Total Sugars | 12.17 g |
| Added Sugars included | 2 g |
| Protein | 19.57 g |
| Calcium | 443 mg |
| Potassium | 595 mg |
| Sodium | 466.65 mg |
| Copper | 0 mg |
| Iron | 3 mg |
| Magnesium | 53 mg |
| Phosphorus | 371 mg |
| Selenium | 30 mg |
| Zinc | 2 mg |
| Vitamin A | 386 mcg |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 1.4 mcg |
| Vitamin C | 23 mg |
| Vitamin D | 3 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 91 mcg |
| Folate | 136 mcg |
| Thiamin | 0.4 mg |
| Riboflavin | 0.7 mg |
| Niacin | 3 mg |
| Choline | 206 mg |
Notes
It is important to use stale bread that has dried out. If you don’t have stale bread, put fresh bread in a preheated 250 °F oven and bake until dried, usually about 15 minutes.
Recipes you may also like
- Sardine, Cucumber, and Tomato Sandwich
- Macaroni Chick-Pea Soup
- Macaroni & Cheese with Broccoli
- Avocado Melon Breakfast Smoothie
- Baked Potatoes Primavera
- Tomato and Garlic Omelet
- Pineapple Pork
- Split Pea Soup
Source
Recipe by: USDA Center for Nutrition Policy and Promotion
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/savory-bread-pudding-kale-and-butternut-squash. Federal works are public domain in the United States.