- 6 eggs, beaten
- 3 cups half-and-half
- Salt and pepper, to taste
- 8 to 10 cups day-old rustic or sourdough bread cubes
- 1/4 cup chopped fresh parsley
- 1 tablespoon high-heat oil
- 1 onion, sliced
- 1 1/2 pounds butternut squash – peeled, seeded and cubed
- 4 cloves garlic, minced
- 2 teaspoons chopped fresh thyme
- 1 (5-ounce) box baby spinach
- 1/4 cup dry white wine
- 4 ounces Parmesan cheese, coarsely grated
Preheat oven to 350° F. Butter a 2-quart baking dish.
Combine eggs and half-and-half in a large bowl; season generously with salt and pepper. Fold in bread cubes and parsley; let soak for 30 minutes, stirring occasionally.
Heat oil in a large skillet over medium-high heat. Cook onions until golden brown, about 10 minutes. Add squash and cook until golden and tender, stirring occasionally, about 10 minutes. Stir in garlic, thyme, salt and pepper; cook for 3 minutes. Add spinach and white wine; cook until spinach wilts and wine reduces, 3 to 4 minutes. Let cool slightly.
Gently fold squash mixture and 3/4 of the cheese into bread mixture. Transfer to the prepared baking dish; sprinkle with remaining cheese. Cover with foil and bake for 25 minutes. Remove foil and continue baking until custard is set and the top is golden, another 25 minutes longer.
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