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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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
- 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.
- 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.
- 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.
