Savory Brown Butter Bread Pudding
1 loaf Italian herb French bread, cut into 1 inch cubes
2 cups butternut squash, cubed
1 small yellow onion, sliced thin
1 stick Braum's unsalted butter
2 tablespoon fresh sage, torn
3 cloves garlic, diced
1 cup gruyere cheese, grated
2 cups whole milk
6 large eggs, beaten
1/4 teaspoon nutmeg
1/2 teaspoon salt and pepper
Preheat oven to 400 degrees. In a large skillet over medium low heat melt the butter with the fresh sage and cook till the butter turns a light golden brown. Remove from the heat. Place the bread in a large bowl. In another skillet saute the butternut squash and onion in a teaspoon of olive oil till the onions are softened. Pour the onion and squash mixture over the bread cubes. Drizzle with the sage butter and toss together to mix. Sprinkle with gruyere cheese.
In a 9×13 casserole pan pour in the bread mixture. In a medium sized bowl whisk together the milk, eggs, nutmeg, salt and pepper. Pour the egg mixture over the top of the bread and allow this to sit one hour before baking. Bake for 45 minutes or until the pudding is cooked through.