Roasted Butternut Squash Bread Pudding

Ingredients:

1 lb of brioche, cut into 1” cubes

2 leeks, sliced into 1/2” pieces

1 1/4 lbs peeled and cubed butternut squash

4 Tbsp melted butter

1 tsp thyme leaves

3 tsp kosher salt, divived

2 pinches of cayenne, divided

1 1/2 cups grated Comté cheese, divided

3 cups heavy cream

3 cups milk

4 eggs

2 tsp kosher salt

1 tsp sugar and a pinch of cayenne

Directions:

Spread out brioche on a rimmed baking sheet.

Clean and halve 2 leeks (white and light green parts only), then slice into pieces.

Toss butternut squash with melted butter, leeks, thyme leaves, 1 tsp kosher salt and a pinch of cayenne, then spread out on a rimmed baking sheet.

Roast both bread and squash at 350F for 30 mins, tossing halfway through.

Take brioche from the oven, increase heat to 425F and continue to roast squash for another 15 minutes. Let both cool.

In a large bowl, toss together brioche, squash mixture and 1 cup grated Comté cheese, then transfer to a buttered baking dish.

In a large bowl with a pour spout, whisk together heavy cream, milk, eggs, 2t kosher salt, sugar and a pinch of cayenne.

Pour 2/3 of the liquid over the bread, then gently press down to submerge the cubes.

Pour in remaining 1/3 liquid and let sit for 15 mins.

Top with remaining grated Comté cheese, then bake in a 350F oven until golden and set in the middle (50 to 60 mins). Let cool a bit before serving.