Photo: Wesual Click
Savory Butternut Squash Bread Pudding
8 ingredients
20 min + 45 min
4
openrecipes
Whether as a Thanksgiving side or a way to use up all that leftover butternut squash, this dish is easy to make and packed with flavor.
Estimated Nutrition (whole recipe, rough)
964
Calories
36g
Protein
38g
Fat
120g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ pounds Butternut Squash, Peeled And Diced
- 2 Tablespoons Olive Oil, Divided
- 1 whole Small Onion Peeled And Diced
- 2 whole Salt And Pepper, to taste
- 1 cup Eggs
- 3 slices Milk
- 2 ounces, weight Bread, Cut Into 1" Pieces
- 1 teaspoon Grated Gruyere Cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes