6 cups brioche, roughly cubed and toasted
4 cups roasted butternut squash and cranberries
1 1/2 tsp fresh thyme
6 eggs, well beaten
1 1/2 cups half-and-hal
3/4 cup gruyere, grated
salt and pepper
Optional: 1/2 cup chopped candied pecans
Preheat oven to 425 degrees.
1. In a large bowl, combine toasted brioche, butternut squash, cranberries and thyme.
2. In a medium bowl, stir the eggs and half-and-half together. Pour over the bread-squash mixture.
3. Pour into a large gratin pan and top with grated gruyere. Add optional pecans if desired.
4. Bake in a 425 oven for 30-40 minutes or until the top is brown and bubbly, and the center moist but not runny.
Let set for 5 minutes and serve. Serves 8
*Recipes are courtesy of Whole Foods Market.