From the post: Don’t Touch That Dial: It’s a HEALTHY Bread Pudding!
(Adapted from a recipe in Cooking Light, Serves 6)
3 1/2 cups peeled butternut squash cut into 1/2 inch cubes
1/4 teaspoon kosher salt for squash
1 1/2 teaspoons olive oil
1 medium onion, peeled and chopped
2 cloves of garlic, peeled and minced
4 cups of fresh kale that has been washed, stemmed and cut into bite-sized pieces
3 large eggs
2 large egg whites
2 cups low fat milk (I used 1%)
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
1/4 teaspoon of freshly ground nutmeg
1 cup fresh grated Parmigiano-Reggiano cheese, divided
9 cups (about one baguette) 1 inch cubes of French bread, preferably a crispy baguette or day old bread
Preheat the oven to 400 degrees F. Cover a cookie sheet with foil and oil it lightly. Arrange the squash in a single layer on the foil and sprinkle with 1/4 teaspoon salt. Bake in the oven for 12-15 minutes or until the squash is tender. Remove from the oven and reduce the heat to 350 degrees F.
Heat the olive oil in a large non-stick skillet over medium high heat. Add the onion and saute until tender and translucent, about 5 minutes. Add the garlic and saute for a minute, then add the kale and saute until it is wilted and just tender. Remove the mixture from the heat and set aside to cool. In a large bowl, lightly whisk the eggs and egg whites to combine, then add the milk, 1/4 teaspoon salt, pepper, nutmeg, and 1/2 cup of the Parmesan cheese and whisk to combine. Stir in the squash and the onion/kale mixture. Add the bread and stir gently to coat and combine. Allow the bread mixture to sit for 10 minutes. Prepare a 2 quart casserole dish by oiling it lightly. Spoon the bread mixture into the dish evenly and top with the remaining 1/2 cup of Parmesan cheese. Bake at 350 degrees for 45 minutes or until the pudding is set and lightly browned.