- 2 loaves of Companion’s Bake at Home Seeded Multigrain, thinly sliced
- 1 butternut squash
- 2 Granny Smith apples, cored and thinly sliced
- 4 tsp fresh Italian parsley
- 2 tsp fresh sage
- 2 tsp fresh thyme
- 2 cloves garlic, roughly chopped
- 3 cups milk
- 2 cups heavy cream
- 4 eggs
- 3 tsp salt
- 1 tsp black pepper, ground
- 1 cup Gruyere cheese, separated
- Preheat oven to 350 degrees°
- Cut squash in half, remove seeds, rub with butter or oil and place cut side down on a baking sheet. Roast in the oven for 1 hour or until squash is cooked through.
- Purée squash in a food processor with all the ingredients except the bread, apples, and ½ cup of cheese. Note: this step may need to be done in batches depending on the size of the food processor.
- Grease a 9 x 13 inch baking tray with butter and layer bread and apples to the top of the dish.
- Pour the liquid over and press down with your hands to thoroughly soak everything. Let stand for 45 minutes or overnight (refrigerated) to absorb the custard.
- Sprinkle the remaining cheese on top. Cover with foil and bake for 1 hour. Remove foil, turn the oven to broil, and finish baking until cheese melts and crispies form on the surface.
Recipe courtesy of Companion Baking (St. Louis, MO)