A favorite for fall or Thanksgiving and a perfect way to repurpose holiday leftovers. Recipe by Chef Dawn Burrell.

6 Eggs

2c Milk

1c Heavy cream

7 cups stale crusty bread like a baguette

2 c Aged white cheddar

2.5 cups Kabocha squash sliced thinly and cut into 1 in pieces 

1 cup red onions, sliced thinly

2 cloves of garlic, grated

5 sage leaves, chiffonade

3 sprigs fresh thyme, picked

¼ c White wine

1 tsp Chili flake

1 T Honey

1 T Salt plus more tt if needed

Pinch of Black pepper

Preheat oven to 400.

Melt butter a medium saute pan. Set aside in a large mixing bowl, toss together sliced red onions, sliced kabocha, sage, thyme, and grated garlic. Add the melted butter, honey, olive oil and white wine and chili flakes, and toss to coat.  Roast for 20-30 minutes or until ingredients are caramelized.   Remove from oven and set aside and allow to cool for 20 minutes. Reduce the oven temperature to 350. 

Meanwhile, place cubed torn bread in a large mixing bowl. Combine eggs, milk, heavy cream, salt and pepper.  Add to the bread bowl.  Add ¾ of the cheese, cool roasted squash mixture, and toss to combine. Place mixture in a casserole pan and top with the remaining cheese. Allow mix to soak for 1 hour. Cover with foil and bake in a 350 degree oven for 45 minutes.  Remove the foil and return the casserole to the oven for an additional 20-30 minutes or until golden on the top and set.  Serve while hot or allow the casserole to cool completely to cut into portions before serving.