I’m happy to introduce my tasty bread pudding recipe. I created this tasty dish last night… September has me yearning for hearty meals and I thought this butternut squash bread pudding would be a great way to get you in the mood for fall… the leaves turning… the pumpkins and corn stalks appearing…
I opted for a slight variation on the basic bread pudding, as I decided to include some extra fiber and nutrients in the rainbow Swiss chard, ground flax seeds and ground almonds which add a nice subtle yet extraordinary flavor to this sweet butternut squash. I also used almond milk, which has a nice n’ sweet taste yet is not to heavy to weigh down the pudding base. And why not top it off with a bit of goat cheese? You simply can’t go wrong with this recipe.. it’s sure to please a crowd and tastes great every time…
This bread pudding includes Swiss chard, ground flax seeds and ground almonds which add a nice subtle yet extraordinary flavor to this sweet butternut squash. You simply can't go wrong with this recipe.
- 3 lbs. butternut squash peeled, seeded and cut into 1-inch cubes
- 4 Tbsp. extra-virgin olive oil
- ¼ cup blanched almonds finely ground
- 2 Tbsp. ground flax seeds
- 2 tsp. sea salt
- 1 tsp. chili powder
- 6 eggs
- 2 ½ cups almond milk
- 5 Tbsp. white balsamic vinegar
- 2 Tbsp. spicy mustard
- 10 pieces soft honey wheat bread torn into 1-inch pieces (about 10 cups)
- ¾ cup chopped shallots
- 1 lb. rainbow Swiss chard chopped
- 1 cup goat cheese
- 2 Tbsp. fresh basil finely chopped
Preheat oven to 400°F.
Gently toss squash with 2 Tbsp. olive oil; set on a baking sheet. Sprinkle with ground almonds, ground flax seeds, sea salt, and chili powder; bake until squash is tender approximately 25-30 minutes.
In a large mixing bowl, whisk eggs. Add almond milk, balsamic vinegar, mustard, and a sprinkle of sea salt; whisk to blend. Add soft honey wheat bread pieces; gently fold into egg mixture. Set aside for 40 minutes, stirring occasionally.
Meanwhile, heat 2 Tbsp. oil in large pot over medium-high heat. Add shallots and sauté until soft, approximately about 5 minutes. Add rainbow Swiss chard; cover and cook 2 minutes. Uncover and stir until Swiss chard is wilted, approximately 5 minutes.
Reduce oven temperature to 350°F. Prepare a baking dish with nonstick baking spray. Transfer half of bread from egg mixture to the prepared baking dish, arranging to cover most of dish. Spoon half of Swiss chard over bread. Spoon half of squash over bread and Swiss chard; sprinkle with half of the goat cheese. Repeat with remaining bread, Swiss chard, squash, and goat cheese. Pour remaining egg mixture over bread pudding.
Cover bread pudding with foil. Bake for 25 minutes. Remove foil; bake uncovered until custard is set and bread feels springy to touch, approximately 25 more minutes.
Preheat broiler; broil pudding for 2 minutes. Remove from broiler and sprinkle with fresh basil. Cool and serve. Enjoy!
Share your thoughts
I have never thought of making a savory bread pudding before!
I love butternut squash in anything so I’m sure this bread pudding would taste amazing!!
Thanks Britt! Great to hear from you and always fabulous chatting with you…Miss you…xoxo Have a great night. Best, Aims
Another fab sounding recipe!!
Aww; thanks Heather!!