Summer Squash and Vidalia Onion Bread Pudding

Summer Squash and Vidalia Onion Bread Pudding

During the summer months, I tend to OD on Vidalia onions. I guess because of our proximity to Vidalia we have a long season with the onions showing up in late spring and lasting through late summer. I eat them with fresh cucumbers and tomatoes, saute them for hamburgers, and add them to most anything and everything that can benefit from a little onion love.

This time of year there’s nothing better to pair with these sweet onions than yellow summer squash. The old school method of making squash and onions, a very common southern side dish, rendered them almost unrecognizable after spending way too long on the stove.

I still love squash and onions. However, I prefer to be able to identify what I’m eating. So a quick saute in a skillet with a little olive oil, salt, and pepper and I’m good to go. I don’t mind the squash even being a little on the crunchy side.

Summer Squash and Vidalia Onion Bread Pudding

Bread pudding of any kind cranks my tractor, but savory ones get top billing in my house. I usually associate bread pudding with cooler weather, but I thought I’d transfer my love for squash and onions to a summer version with a little Gruyere cheese thrown in for good measure.

I used a multi-grain bread for this recipe so even though it’s not necessarily low-carb, I would consider this bread pudding to be an awesome and healthy accompaniment to a grilled steak, pork chop, or chicken breast.

I thoroughly enjoyed this summer side dish, and I think you will too!

Summer Squash and Vidalia Onion Bread Pudding

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 12 bread puddings

Summer Squash and Vidalia Onion Bread Pudding


1 tablespoon extra virgin olive oil

1 1/2 cups diced Vidalia onions

3 eggs, beaten

1 1/2 cups whole milk

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups diced yellow squash

2 cloves garlic, minced

1 cup grated Gruyere cheese

1 teaspoon fresh thyme leaves

1 tablespoon chopped flat-leaf parsley, plus additional for garnish

6 cups cubed day-old whole grain bread


1. Preheat oven to 375 degrees.

2. Heat olive oil in a medium skillet over medium high heat. Add onions and saute for 4 to 5 minutes, stirring regularly, until slightly browned. Remove from heat.

3. In a large bowl, whisk egg, milk, salt, and pepper until well combined. Add squash, onion, garlic, cheese, thyme, and parsley and stir to combine. Add bread and toss until bread is coated with mixture. Let stand for 30 minutes, stirring occasionally.

4. Spray a muffin tin with cooking spray. Fill each cup with bread mixture. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean and the tops are browning. Remove from muffin tin, garnish with chopped parsley, and serve immediately.

Schema/Recipe SEO Data Markup by Zip Recipes Plugin

Bill Harris

I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.

Latest posts by Bill Harris (see all)

Speak Your Mind

  1. angie says

    Bill, thanks so much for the post and the recipe, which I followed from the apple, bacon, cheddar post. I had to laugh because I too am a southerner who grew up on squash and onion cooked to death on top of the stove… but today, it’s still as comforting to me as it was 50 years ago. Since I’m too late to change our very traditional southern menu (the day before Thanksgiving!?, I would need weeks to convince them of a change…..), I intend to spring this on my family over the holidays. I love the idea of the texture of the squash (not overcooked, but certainly moist in the bread pudding. Happy Thanksgiving to you and your family!

    • says

      Hi Angie. It’s always great to hear from other southerners who grew up eating “cooked to death” vegetables. I have to admit, it takes me right back to my child when I eat vegetables prepared that way. It’s definitely comfort food for me too. I hope you all have a great Thanksgiving!

  2. Christie says

    Thanks so much for this recipe! It has proven to be an awesome base for other bread pudding variants. I have subbed everything from calamata olives, basil, tomatoes, and feta to apples, cinnamon, and bucheret to chicken, broccoli, and cheddar for the original veggies & spices. Great for finding something to do with leftovers and extras. Of course, the original recipe is awesome just as it is, too! :)

  3. says

    I just want to reach into the computer screen and grab one of these. They look so scrumptiously delicious!!!! I had sauteed summer squash and vidalia onions for supper tonight, so I do love that combination of flavors. (I can get vidalias at Costco believe it or not.) Thanks for sharing this fabulous recipe!

  4. says

    I still love some plain squash and onions (10 years in the South got me hooked on some great Southern food!) but I learned long ago to NOT overcook them. Still, this looks so much better and prettier and tastier. Now I’m hungry!

  5. says

    I like summer squash on the crunch side, too. And I love savory bread pudding — and don’t see it (or make it!) often enough. Terrific recipe. Now I gotta go find my tractor so I can get cranked. 😉

Leave a Reply

Your email address will not be published.