Sneezles ? abut butternut squash bread pudding

[Laurielee]

I read you made this, I am making a BHG version almostvery similar, except ni kale and BGH has cranberries, my ? is thats a lot of eggs, do you think you canuse half eggs half egg whites? I don't see a problem, but to screw up for Tday dish would be horrible

TIA

laurie

[sneezles]

If I remember correctly it calls for 7 eggs, I'd probably go with 4 whole and 6 egg whites and then I'd make creme brulee!

[Laurielee]

Thanks, So I thought I could do the same amount of egges? I guess that doesnt work and why you add more egg whites?

[sneezles]

Originally Posted by Laurielee

Thanks, So I thought I could do the same amount of egges? I guess that doesnt work and why you add more egg whites?

You need two whites per egg to equal the same amount of "liquid" as a whole egg. You could use the equivalent of egg substitute (1/4 cup per egg).

[Laurielee]

Thank you so much, I knew 1/4 of egg substitute but not the actual egg to egg white conversion.


Since I will probably be making an egg dish for breakfast, was trying to reduce the amount of eggs


Here is the recipe I am making,

Savory Butternut squash dressing

Ingredients
2 Tbsp. butter
2 shallots, finely chopped
1 cup fresh cranberries
2 cups chicken stock or reduced-sodium chicken broth
1/2 cup uncooked wild rice, rinsed
1 1-1/2-lb. butternut squash, peeled, seeded and cut in 1/2-inch cubes
1 Tbsp. finely chopped fresh thyme
1 medium onion, finely chopped
3 stalks celery, chopped
1-1/2 cups half-and-half or light cream
8 eggs
1-1/2 cups turkey or chicken stock or reduced-sodium broth
3/4 cup dried cranberries
1 Tbsp. finely chopped fresh sage
8 cups dried sourdough bread cubes
Directions
1. In Dutch oven melt 1 tablespoon of the butter over medium heat. Add shallots. Cook 1 minute. Add fresh cranberries; cook for 1 minute more. Add 2 cups chicken stock, the rice, and 1 teaspoon kosher salt. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Drain.

2. Heat oven to 350 degrees F. Return Dutch oven to medium heat. Add remaining butter, squash, and thyme. Cook and stir 2 minutes. Add onion and celery. Cook and stir 3 minutes more. Sprinkle salt and pepper; set aside.

3. In bowl whisk together half-and-half, eggs, and 1-1/2 cups stock. Stir in cooked rice, squash, dried cranberries, sage, and bread cubes. Transfer to shallow 3-quart casserole dish. Bake, covered, for 20 minutes. Uncover; bake for 30 minutes more or until golden. 8 (1/2-cup) servings plus leftovers

4. Make Ahead: Prepare up to 2 days in advance; cover and refrigerate. Reheat, covered, in a 350 degree F. oven, for 50 minutes.

Nutrition Facts
Calories 149, Total Fat (g) 5, Saturated Fat (g) 2, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 1, Cholesterol (mg) 79, Sodium (mg) 426, Carbohydrate (g) 21, Total Sugar (g) 4, Fiber (g) 2, Protein (g) 6, Vitamin C (DV%) 11, Calcium (DV%) 5, Iron (DV%) 7, Percent Daily Values are based on a 2,000 calorie diet

[sneezles]

That looks fantastic!