Savory Butternut Squash and Prosciutto Bread Pudding
Indulge in this delightful Savory Butternut Squash and Prosciutto Bread Pudding, a perfect dish for breakfast or brunch. This recipe celebrates the warm, earthy flavors of roasted butternut squash and the rich creaminess of whole milk ricotta, lending a unique twist to the traditional bread pudding. Enhanced with the savory notes of prosciutto, the aroma of fresh thyme, and a crunchy topping of toasted pine nuts, this dish is hearty and satisfying. Whether served warm or at room temperature, it's sure to impress your family and friends!
4
Servings
312
Calories
14
Ingredients
Ingredients
cubed bread
3 cups (cubed)
large eggs
4 (beaten)
egg yolk
1 (beaten)
heavy cream
1 cup
whole milk
1/2 cup
butternut squash, roasted
2 cups (diced)
whole milk ricotta cheese
6 ounces (finely crumbled)
prosciutto
3 ounces (diced)
fresh thyme
1 teaspoon (chopped)
shallots
2 (minced)
cremini mushrooms
4 (sliced)
pine nuts
1/4 cup (toasted)
fresh ground black pepper
to taste
parmesan cheese
1/4 cup (freshly grated)
Instructions
1
Preheat your oven to 350°F (175°C). Spread the cubed bread on a baking sheet and toast in the oven for approximately 10 minutes, stirring halfway through until lightly golden. Leave the oven on at 350°F.
2
In a large mixing bowl, whisk together the eggs, egg yolk, heavy cream, and whole milk until well combined.
3
In another bowl, combine the toasted bread cubes, roasted butternut squash, diced prosciutto, minced shallots, sliced mushrooms, toasted pine nuts, chopped thyme, and a sprinkle of fresh ground black pepper. Toss until everything is evenly mixed.
4
Lightly grease or spray a 9x9-inch baking pan with cooking spray or butter. Pour the bread mixture into the pan, patting it down gently to distribute evenly.
5
Crumble the ricotta cheese over the top of the bread mixture, mixing it in slightly with your hands to incorporate.
6
Carefully pour the prepared egg mixture over the bread and cheese mixture, ensuring all the bread is soaked. Allow it to rest for about 5 minutes to absorb moisture.
7
Sprinkle the freshly grated parmesan cheese over the top for a deliciously golden crust.
8
Bake in the preheated oven for 30-40 minutes, until the pudding springs back when gently poked in the center, or an inserted thermometer reads above 145°F (63°C).
9
Once baked, remove from the oven and let it sit for a few minutes before slicing and serving.
Nutrition Information
22g
Fat
20g
Carbs
13g
Protein
1g
Fiber
2.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Savory Butternut Squash and Prosciutto Bread Pudding?
It is a savory breakfast or brunch dish made with toasted bread, roasted butternut squash, prosciutto, and a creamy custard base.
How many servings does this recipe yield?
This recipe yields 4 servings.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
How do you prepare the bread for the pudding?
The bread should be cubed and toasted on a baking sheet for about 10 minutes until lightly golden.
What liquid ingredients make up the custard?
The custard is a mixture of 4 large eggs, 1 egg yolk, 1 cup of heavy cream, and 1/2 cup of whole milk.
How much butternut squash is needed?
You will need 2 cups of roasted and diced butternut squash.
What kind of cheese is used inside the bread pudding?
The recipe uses 6 ounces of finely crumbled whole milk ricotta cheese.
Is there meat in this recipe?
Yes, it includes 3 ounces of diced prosciutto.
What herbs are used for flavoring?
One teaspoon of chopped fresh thyme is used.
Are there any nuts in this dish?
Yes, it contains 1/4 cup of toasted pine nuts.
What size baking pan is required?
A 9x9-inch baking pan is recommended for this recipe.
How long should the mixture rest before going into the oven?
It should rest for about 5 minutes to allow the bread to soak up the egg mixture.
What is sprinkled on top before baking?
A 1/4 cup of freshly grated parmesan cheese is sprinkled over the top.
How long does the bread pudding take to bake?
It takes approximately 30 to 40 minutes to bake.
How can I tell if the pudding is fully cooked?
The pudding is done when it springs back when poked or reaches an internal temperature of at least 145°F (63°C).
Can this dish be served at room temperature?
Yes, it can be served warm or at room temperature.
How many calories are in a serving?
Each serving contains 312 calories.
What is the fat content per serving?
There are 22 grams of fat per serving.
How many carbohydrates are in one serving?
There are 20 grams of carbohydrates per serving.
How much protein is in this dish?
One serving provides 13 grams of protein.
Is this a high-fiber dish?
No, it contains approximately 1 gram of fiber per serving.
How much sugar is in the recipe?
There are 2.5 grams of sugar per serving.
What type of mushrooms are used?
The recipe calls for 4 sliced cremini mushrooms.
How many shallots are needed?
The recipe requires 2 minced shallots.
How many total ingredients are in this recipe?
There are 14 unique ingredients in this bread pudding.
What tags are associated with this recipe?
Tags include breakfast, brunch, bread pudding, savory, butternut squash, prosciutto, ricotta, and comfort food.
Should the ricotta be mixed in completely?
No, it should be crumbled over the top and mixed in only slightly by hand.
What kind of bread should I use?
The recipe calls for 3 cups of cubed bread; generally, a crusty bread like sourdough or French bread works best.
Is the butternut squash added raw?
No, the butternut squash should be roasted and diced before being added to the mixture.
Can I substitute the heavy cream?
While heavy cream provides the richest texture, you could use half-and-half, though the result will be less creamy.