• 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


  1. Preheat oven to 350 degrees°
  2. 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.
  3. 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.
  4. Grease a 9 x 13 inch baking tray with butter and layer bread and apples to the top of the dish.
  5. 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.
  6. 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)