Foodie Blogroll

Tuesday, October 11, 2011

Petite Butternut Squash & Mushroom Bread Pudding

Stroke of Genius
I saw a recipe in the newspaper this weekend for a butternut squash and mushroom bread pudding and just had to create my own version. I lightened up the original recipe and simplified it by using a muffin tin and taking a few shortcuts. The result is a miniature bread pudding that is creamy, savory, and yummy.

Petite Butternut Squash & Mushroom Bread Pudding
Gluten Free
Makes 6 Muffins

4 oz. button mushrooms (7-8 mushrooms)
1 cup butternut squash, peeled and cubed
1/2 cup egg substitute
1/2 cup Silk Unsweetened Almond  milk
2 slices light gluten free sandwich bread (I used Ener-G Light Tapioca)
salt & pepper
1/4 tsp garlic powder
1/4 tsp thyme
1/4 tsp parlsey
dash of nutmeg

1. Preheat oven to 400 degrees. Line two baking sheets with aluminum foil (two small pans will work fine if you have them).

2. Place cubed squash on one pan and mushrooms on the other. Spray squash with nonstick spray and season with thyme, salt and pepper. Leave mushrooms unseasoned and don't add any spray. (they will release moisture as they roast) Put both pans in oven and roast for 20 minutes.

3. After twenty minutes, remove mushrooms from oven.  Stir squash and roast for 20 more minutes.

4. While squash is continuing to roast , thinly slice mushrooms and season with salt and pepper. Remove squash from oven and reduce oven temperature to 350 degrees. Set vegetables aside.

5. To prepare egg batter, whisk together egg substitute, milk, and seasonings (garlic powder, thyme, parsley, nutmeg, and salt & pepper to taste) in a medium bowl.

6. Toast sandwich bread in toaster and cut into small cubes.

7. Gently fold bread cubes, squash, and mushrooms into egg mixture. Make sure all pieces are coated in egg, then let stand for 5-8 minutes.

8.  Spray 6 cups in a muffin tin with nonstick spray.

9. After pudding has set for 5-8 minutes, spoon mixture into 6 muffin cups. Try to distribute pieces as evenly as possible and be sure that each muffin has liquid as well as vegetables.

10. Place muffin tin in the 350 degree oven and bake for about 30-32 minutes or until tops feel firm and are lightly golden. Let cool slightly before removing.

Nutrition Information--approximately 45 calories per muffin

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