Ingredients

CUSTARD:
8 eggs
3 c heavy cream
3/4 c brandy
1/4 c vegetable oil
3 T brown sugar
2 T ground cinnamon
fresh thyme leaves -- about 1/2 t

OTHER:
2-1/2 c butternut squash (largely diced)
2-1/2 c parsnips (largely diced)
3 T butter
Salt and Pepper to taste/season veggies
1 loaf (about 6 c) or largely cubed Challah bread

Instructions

Soften/saute butternut squash and parsnips in butter using salt and pepper for seasoning -- do not over cook -- just get them started as they will continue to cook in the oven.

In a one large bowl, combine all custard ingredients to make "custard" -- no cooking required.

In a large deep baking dish, combine cubed bread and vegetables.

Pour "custard" over items in baking dish and mix to coat all the bread.

Bake at 400 deg for 40-45 min until golden brown.

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