From the Oven

Cheesy Squash and Spinach Bread Pudding

Prep Time: 30 min  |  Cook Time: 40 min  |  Servings: 6  |  Calories: 430
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Cheesy Squash and Spinach Bread Pudding
Prep Time
30 min
Cook Time
40 min
Servings
6
Calories
430

Nothing evokes autumn quite like the nutty taste of fresh squash, and nothing enhances its flavor quite like doughy French bread, thyme and Sargento Reduced Fat Sharp Cheddar.

Ingredients
  • 1½ Tbsp. canola oil
  • 2 cups peeled butternut squash, cut into 1/2-inch cubes
  • ¼ cup chopped onion
  • 1 pkg. (10 oz.) frozen chopped spinach, drained and squeezed dry
  • ½ tsp. dried thyme
  • ¼ cup dry white wine or chicken broth
  • 5 eggs
  • 1¾ cups 1% milk
  • Salt and pepper to taste
  • 6 cups cubed crusty whole wheat French bread
  • 2 cups (8 oz.) Sargento® Shredded Reduced Fat Sharp Cheddar Cheese, divided
Directions
  1. Preheat oven to 375°F. Spray 2-quart casserole dish with cooking spray and set aside. Heat oil in a large skillet over medium heat; add squash and onions and cook, stirring until squash is just tender, about 10-12 minutes. Add spinach to skillet of squash mixture; stir in thyme and wine. Cook, stirring for 2-3 minutes, until most of the liquid has evaporated. Remove from heat and set aside.
  2. In a large bowl, whisk eggs and add milk, salt and pepper. Stir in bread and squash mixture; toss gently. Set aside for 10 minutes.
  3. Transfer half of bread mixture to casserole dish; top with 1 cup cheese and remaining bread mixture. Bake for 30 minutes. Remove from oven and top with remaining cheese and bake for an additional 5-10 minutes or until center is set.

Serving Size 6

Calories 430

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 11.80g 18%
Sat. Fat 4.80g 24%
Mono Unsat. Fat 4.30g
Poly Unsat. Fat 1.60g
Cholesterol 139mg 46%
Sodium 830mg 35%
Amount/Serving%DV*
Total Carbohydrate 58g 19%
Dietary Fiber 4g 16%
Sugars 0g
Protein 23g
Amount/Serving%DV*
Vitamin A 786RE
Vitamin C 18mg 30%
Calcium 379mg 38%
Iron 5mg 28%