CUSTARD: 8 eggs 3 c heavy cream ¾ c brandy ¼ c vegetable oil 3 T brown sugar 2 T ground cinnamon fresh thyme leaves -- about ½ t OTHER: 2½ c butternut squash (largely diced) 2½ c parsnips (largely diced) 3 T butter Salt and Pepper to taste/season veggies 1 loaf (about 6 c) or largely cubed Challah bread
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.