Baked Kale And Butternut Squash Bread Pudding

Ingredients

• 1 teaspoon vegetable oil
• 1 yellow onion, peeled and chopped
• 4 large eggs
• 2 cups low-fat milk
• 1/2 cup shredded low-sodium mozzarella or cheddar cheese
• 4 cups bread, stale or dried
• 3 cups chopped raw kale
• 2 cups frozen butternut squash
• 1/4 teaspoon Kosher salt

Method

1. 1 Preheat oven to 375°F. Lightly grease a 2-quart baking pan.
2. 2 Heat oil in a skillet over medium heat. Add onion and cook until tender, about 10 minutes.
3. 3 In a large bowl, whisk eggs and milk. Stir in cheese, bread, kale, squash, and salt.
4. 4 Let mixture stand 15 minutes for bread to absorb liquid. Stir in cooked onion.
5. 5 Pour into prepared pan. Bake uncovered 50-60 minutes until browned and set.
6. 6 Let stand 15 minutes before serving.