- 2 cups butternut squash (peeled, seeded, and diced)
- 6 cups whole wheat/grain bread, diced
- 2 tablespoons butter
- 1 cup sliced shallots
- 1 tablespoon chopped garlic
- 1 tablespoon Dijon mustard
- 8 eggs
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon cinnamon
- 2 tablespoons sage, chopped
- 1 cup gruyère, shredded
- 1/2 cup crème fraîche
1. Preheat oven to 325ºF. Bake diced butternut squash on a sheet pan for 15 minutes or until tender. Set aside to cool.
2. Toast bread at 375ºF for 10 minutes, set aside.
3. Heat butter over low heat in sauté pan. Add shallots and sweat until tender. Stir in garlic and remove from heat.
4. Mix Dijon, eggs, cream, and milk in large bowl. Season with salt, pepper, and cinnamon. Set aside.
5. Butter 4, 8-ounce ramekins.
6. Toss bread with egg and cream mixture until coated evenly. Fold in butternut squash, sage, and gruyère. Divide between the ramekins.
7. Cover and bake at 350ºF for 20-30 minutes. Uncover for the last 5 minutes of cooking. Use an instant read thermometer to check when the center of dish reads 185ºF.
8. Serve with 2 tablespoons of crème fraîche on each ramekin.
Chef’s Note: To make this dish for larger groups, double the recipe and bake in a casserole dish. Add extra time for the dish to cook evenly.