2poundsbutternut squash, peeled and diced into 1-inch pieces
3tablespoonsolive oil
2teaspoonssalt
3medium leeks, white and tender green parts, halved lengthwise and thinly sliced crosswise
4tablespoonsbutter
4cloves garlic, minced
1poundmixed mushrooms, rough chopped
1tablespoonfresh thyme
7large eggs
2cupsheavy cream
1/2cuphalf and half
1 1/2teaspoonsdijon mustard
8cupsday old bread, cut into 2-inch cubes (if you don't have day-old bread, you may toast the cubed pieces in the oven for about 5 minutes)
2tablespoonsflat leaf parsley, rough chopped
1cupGruyere, grated
1cupParmesan, grated
1teaspoonpepper, or more to taste
Instructions
Preheat oven to 400 degrees.
Add hot water to dried mushrooms and set aside for 30 minutes.
Toss the butternut squash with half of the olive oil and salt, then add to a baking sheet and put into the oven for 30 minutes.
In a large skillet, melt 2 tablespoons of the butter over medium high heat and add the leeks, a pinch of salt and let them cook down until semi-translucent, for about 5 minutes.
Toss the fresh mushrooms with the rest of the olive oil, half of the remaining salt and half of the pepper, and the thyme.
Add garlic to the leeks and stir.
When the dried mushrooms have rehydrated, drain the liquid and chop them before adding them into mushroom mixture.
Add remaining butter to the leeks, and then the mushrooms, combine everything in the pan and let the mushrooms cook down, stirring frequently until brown, about 10 minutes.
In a large bowl, whisk the eggs with the cream, half and half, Dijon mustard, parsley, remaining salt and pepper.
Pull the squash from the oven and reduce the temperature to 375 degrees.
Let the mushrooms and squash cool while you add the custard mixture to the bread and toss.
Gently stir in the mushrooms and squash when they're cool enough so that they will not cook the custard and let sit for 30 minutes. *If you're making this ahead, you can put this into the refrigerator overnight and bring to room temperature before finishing.
Mix the two cheeses together
Grease the casserole or baking dish you're going to use and layer the bread pudding mixture with the cheese inside of the pan, making sure that you have enough cheese to cover the top of it.