Savory Kale and Butternut Squash Bread Pudding

This dish is a smart choice because it packs nutrient-dense kale and butternut squash into a satisfying, protein-rich bake that's perfect for meal prep.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 teaspoon vegetable oil · 45 kcal in the whole recipe
• 1 yellow onion, peeled and chopped · 61 kcal in the whole recipe
• 4 large eggs · 290 kcal in the whole recipe
• 2 cups low-fat milk · 223 kcal in the whole recipe
• 1/2 cup shredded low-sodium mozzarella or cheddar cheese · 232 kcal in the whole recipe
• 4 cups stale or dried bread, cubed · 276 kcal in the whole recipe
• 3 cups chopped raw kale · 21 kcal in the whole recipe
• 2 cups frozen butternut squash · 161 kcal in the whole recipe
• 1/4 teaspoon Kosher salt

Method

1. Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish. Heat the vegetable oil in a skillet over medium heat, add the chopped onion, and cook for about 10 minutes until tender.

   

2. While the onion cooks, whisk the eggs and low-fat milk together in a large bowl. Stir in the bread cubes, kale, frozen butternut squash, cheese, and salt, then let the mixture sit for 15 minutes so the bread absorbs the liquid.

   

3. Stir the cooked onions into the bread mixture, then pour everything into your prepared baking dish.

   

4. Bake uncovered for 50 to 60 minutes, until the top is golden brown and the center is set. Let it rest for 15 minutes before slicing and serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.