Butternut Squash Cheddar Bread Pudding
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Butternut Squash Cheddar Bread Pudding

Submitted by: Julia Broeders

Prep Time: 30 Minutes

Cook Time: 45 Minutes

Servings: 12

A lower carb alternative to Thanksgiving stuffing! Serving size is 1/2 cup.


    1 lbs. butternut squash

    2 tsp. extra virgin olive oil

    1 tsp. sea salt

    4 egg

    1 1/4 c. milk, raw or organic

    3/4 tsp. dijon mustard

    3/4 tsp. sea salt

    6 slc. sprouted whole grain bread

    2 tbsp. extra virgin olive oil

    1/2 c. shallots

    4 oz. kale

    7 oz. mild cheddar cheese


Preheat oven to 400ºF.

Cut butternut squash into 1-inch cubes, toss in 2 teaspoons of oil, season with 1 teaspoon of salt, and place in a rimmed baking dish. Bake until tender, 20-25 minutes, stirring occasionally.

Whisk eggs in a large bowl. Add milk, mustard, and 3/4 teaspoon of salt; blend. Rip/cut bread into cubes, and toss in egg mixture. Soak for 30 minutes, stirring occasionally.

In a large pot, warm 2 tablespoons of oil. Add chopped shallots. Saute until tender, about 5 minutes. Add coarsely chopped kale, cover, and cook for 2 minutes. Uncover and saute until wilted but still bright green, about 5 minutes.

Reduce oven heat to 350ºF. Butter a 9-inch square baking dish. Using a slotted spoon, transfer half of the bread cubes to the baking dish, spreading across the bottom of the dish evenly. Add kale, half of the squash, and half of the cheese in a similar manner. Repeat with remaining bread, squash, and cheese. Pour remaining egg mixture over the top.

Cover with foil, and bake for 20 minutes. Uncover, and bake for an additional 20 minutes. Broil for 2 minutes, until cheese is brown and bubbly.

(Original recipe called for double the kale mixture and would taste great but I was having a hard time getting all the layers in my shallow pan so I had to abandon half.)