Savory Butternut Squash Bread Pudding recipe | PCC Community Markets
Savory Butternut Squash Bread Pudding features rich butternut squash and creamy half-and-half in a hearty casserole perfect for winter meals. Serve with Parmesan cheese.
Ingredients
- 6 eggs, beaten
- 3 cups half-and-half
- Salt and pepper, to taste
- 8 to 10 cups day-old rustic or sourdough bread cubes
- 1/4 cup chopped fresh parsley
- 1 tablespoon high-heat oil
- 1 onion, sliced
- 1 1/2 pounds butternut squash – peeled, seeded and cubed
- 4 cloves garlic, minced
- 2 teaspoons chopped fresh thyme
- 1 (5-ounce) box baby spinach
- 1/4 cup dry white wine
- 4 ounces Parmesan cheese, coarsely grated
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