Savory Squash Bread Pudding

I was a little nervous to make this recipe, because DH and his family have this “thing” against mushy bread. My mother in law makes a creamed corn dish with bread in it and that is the only thing they like with that sort of texture.

1. Peel and cube 3 C of butternut squash into 1/2 inch pieces, and bake in a single layer on a cookie sheet covered in cooking spray in a preheated oven at 400 degrees until tender (about 12 minutes). Remove from oven and reduce heat to 350F.
2. In a frypan, saute 1 C chopped onion on medium high about 5 minutes; add 1 clove of minced garlic over medium high about 1 minute. Remove from heat and cool slightly.
3. In a large bowl, whisk together 3 large eggs, 2 large egg whites, 2 C milk, 1/2 C freshly grated Parmesan cheese, 1/4 tsp of salt & pepper, 1/8 tsp nutmeg. Stir in squash, onion, and garlic.
4. Add 9 C of cubed french bread (1 inch cubes should do it) and stir gently. Let stand 10 minutes and spoon into a greased 2 qt baking dish.
5. Sprinkle 1/2 C Parmesan cheese on top and bake in a preheated oven at 350F for 45 minutes until custard is set and top is slightly browned.

The verdict: DH said that it is definitely not for people who don’t like soggy bread. Luckily, he said that he isn’t *that* averse to it. I undercooked the squash, but other than that it was pretty good. I thought the parmesan was just right, but he added a lot of cheddar to his. This goes great with Pino Grigio.

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