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Savory Bread Pudding with Roasted Butternut Squash, Onion & Sage

Savory Bread Pudding {with Roasted Butternut Squash, Onion & Sage}

Libby with Lemony Thyme
4.50 from 2 votes
Course Side Dish

Ingredients
  

  • 1 small butternut squash peeled and cut into 1/2" cubes (about 2 cups)
  • 1 medium onion thin sliced
  • 3 garlic cloves minced
  • 1 Tbl. olive oil
  • 1/2 tsp. thyme
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 6 Tbl. butter
  • 10-12 fresh sage leaves
  • 2 cups milk
  • 6 eggs
  • 1 cup shredded Parmesan or Gruyere cheese or both
  • 1/4 tsp. pepper
  • 1/8 tsp. ground nutmeg
  • 8 cups 1-inch cubed day-old crusty bread

Instructions
 

  • Preheat oven to 400 degrees.
  • Line shallow baking pan with foil, spray with cooking spray.
  • Toss butternut squash, onion, garlic, thyme, salt & pepper in olive oil and spread in single layer on baking sheet. Roast for 20 - 25 minutes until very tender.
  • Spread bread cubes onto a baking sheet and toast along with squash mixture for 8-10 minutes until cubes are firm and crunchy.
  • Melt butter in a skillet over med-low heat, add in fresh sage leaves and cook stirring occasionally until butter turns a golden brown. Remove from heat.
  • Whisk together milk, eggs, shredded cheese, pepper and nutmeg.
  • In a large bowl toss sage brown butter, milk/egg mixture, and roasted veggies with bread cubes.
  • Pour into a buttered 2 Qt. baking dish and let set for 15 minutes. Then bake 40 - 45 minutes until pudding is set and top is lightly browned. Let sit for 5 minutes before serving.