This recipe is best prepared the day before, up until the point of cooking. The next day, pop it in the oven and soon you’ll have a classic winter meal on the table. Pair with a lightly dressed salad and you’ve got an easy weeknight meal.
1 baguette or about 1/2 loaf of any larger, hearty bread, torn or diced into cubes
2 T butter
2 T olive oil
2 onions, sliced thinly
1 clove garlic, sliced thinly
4 links sausage, any kind
2 T. chopped sage
1 pound winter squash, peeled and diced into 1/2 inch cubes
1 T. kosher or sea salt
1 tsp. freshly cracked black pepper
2 large eggs
4 cups stock
1 1/2 cups half and half or whole milk
- Pre-heat oven to 3750 degrees Fahrenheit and toast the bread.
- Butter a 9 x 11 baking pan or other similarly sized ovenproof dish.
- Heat the butter and the olive oil in a saute pan and cook the onions until lightly browned. Add the garlic and saute for a few minutes, until softened and starting to brown.
- Slice or dice the sausage and add to the pan, then add the chopped sage. Remove to a large bowl to cool.
- Add the squash to the bowl, and when everything is cool add 1/2# grated gruyere and 1/2# grated parmesan. Add the salt and pepper.
- In another bowl whisk together the eggs, chicken stock and half and half or milk. Pour over the bread and veggie mixture and toss well. Pour into prepared baking pan and cover with foil. Allow to soak for at least 4 hours and up to overnight.
- When ready to finish, pre-heat oven to 350 degrees fahrenheit, cover the bread pudding with foil, and bake on the center rack until just set (about 30 minutes). Remove foil and cook another 15 minutes or so, until golden brown.