How many calories are in Savory Bread Pudding with Kale and Butternut Squash?

One serving has 372 kcal. The recipe makes 4 servings (5-6 ounce serving each).

How much protein is in Savory Bread Pudding with Kale and Butternut Squash?

24 g of protein per serving, with 46 g of carbohydrates and 12 g of fat.

What do I need to make Savory Bread Pudding with Kale and Butternut Squash?

9 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 and 4 cups bread (stale or dried) ….

Savory Bread Pudding with Kale and Butternut Squash

Name: Savory Bread Pudding with Kale and Butternut Squash
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4 servings
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

Bread, cheese, and kale make up this savory bread pudding. Bake ahead of time and slice for quick meals and snacks.

372kcal per serving

24 gprotein

46 gcarbohydrates

12 gfat

4servings (5-6 ounce serving)

Prep: 20 min · Cook: 80 min

Ingredients

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

"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.

Nutrition facts per serving

Nutrient	Per serving	% DV
Calories	372 kcal
Total fat	12 g	15%
Saturated fat	4 g	20%
Cholesterol	227 mg	76%
Sodium	467 mg	20%
Total carbohydrates	46 g	17%
Dietary fiber	5 g	18%
Total sugars	15 g
Added sugars	2 g	4%
Protein	24 g	48%
Vitamin D	2 µg	10%
Calcium	473 mg	36%
Iron	4 mg	22%
Potassium	923 mg	20%

Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.

MyPlate food groups per serving

Dairy: 1 cup
Protein Foods: 1 ounce

Directions

Preheat the oven to 375 °F. Lightly grease a 2-quart baking pan.
Put a skillet over medium heat and when it is hot, add the oil. Add the onion and cook about 10 minutes, until tender.
While the onion is cooking, put eggs and milk in a bowl and mix until combined.
Add the cheese, bread, kale, squash, and salt and mix well. Let the mixture stand at least 15 minutes until the bread absorbs most of the milk.
When the onion has finished cooking, add it to the bread mixture and mix well.
Pour the mixture into the prepared pan and transfer to the oven.
Bake uncovered for 50 to 60 minutes until lightly browned and set. Let stand 15 minutes before serving.

Notes

It is important to use stale bread that has dried out. If you don’t have stale bread, put fresh bread in a preheated 250 °F oven and bake until dried, usually about 15 minutes. Learn more about: Onions Kale Butternut Squash

Source

USDA Center for Nutrition Policy and Promotion

Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/savory-bread-pudding-kale-and-butternut-squash, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.

General nutrition information, not medical advice.