Butternut Squash Bread Pudding

Instructions

1. Roast the butternut squash
   Preheat oven to 400°F (200°C). Toss butternut squash cubes with 2 tablespoons olive oil, salt, and pepper on a large baking sheet. Roast for 25-30 minutes until tender and lightly browned, stirring halfway through. Reduce oven temperature to 350°F (175°C) after removing the squash.
2. Prepare the bread
   While the squash is roasting, spread the bread cubes on another baking sheet and toast in the oven for 10-15 minutes until lightly golden but still soft in the center. Set aside.
3. Sauté the aromatics
   Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onions and cook for 5-7 minutes until soft and translucent. Add the garlic, sage, and thyme, and cook for another minute until fragrant. Remove from heat.
4. Make the custard
   In a large bowl, whisk together the broth, eggs, and milk until well combined. Season with additional salt and pepper to taste.
5. Assemble the bread pudding
   Butter a 9x13-inch baking dish. Add the toasted bread cubes, roasted butternut squash, and sautéed onion mixture. Toss gently to combine. Sprinkle with 1 cup of the Gruyère cheese. Pour the custard mixture evenly over the top, pressing down gently to ensure all bread cubes are soaked.
6. Bake the pudding
   Cover the baking dish with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil, sprinkle with the remaining Gruyère and all of the Parmesan cheese. Bake uncovered for an additional 15-20 minutes until the top is golden brown and the center is set.
7. Rest and serve
   Let the bread pudding rest for 10 minutes before serving. This allows it to set up and makes it easier to portion. Serve warm as a main dish with a simple green salad or as a hearty side dish.