Butternut Squash and Cheddar Bread Pudding recipes

Butternut Squash and Cheddar Bread Pudding recipes
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
Nutrition
663
33% daily value
7 servings
                                       
                                            balanced, high-​fiber
     

Fat

51% 33

Saturated

73% 15

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 3

Carbs

22% 66

Carbs (net)

- 59

Fiber

28% 7

Sugars

- 13

Sugars, added

- 0

Protein

57% 28

Cholesterol

83% 248

Sodium

45% 1072

Calcium

52% 524

Magnesium

29% 123

Potassium

23% 1104

Iron

33% 6

Zinc

32% 4

Phosphorus

73% 514

Vitamin A

135% 1217

Vitamin C

110% 99

Thiamin (B1)

64% 1

Riboflavin (B2)

69% 1

Niacin (B3)

36% 6

Vitamin B6

50% 1

Folate equivalent (total)

70% 280

Folate (food)

- 198

Folic acid

- 48

Vitamin B12

41% 1

Vitamin D

9% 1

Vitamin E

32% 5

Vitamin K

344% 413
Comments
 
×