When I was growing up, we had fresh French bread from our bakery every day. Which means, we always had day old bread. Not much has changed, and it seems I too have day old French bread, and dislike wasting it. This is a tasty way to use the bread, and as seasons change the vegetables can change. With the addition of a salad, it makes a great vegetarian meal, or can be served along with roasted chicken, turkey or pork.
Cut the squash into 1/2" cubes, slice the mushrooms, cube the bread into 1/2" cubes, and soak the dried Porcini Mushrooms in 1/2 cup of warm water. Whisk together the eggs, milk, cream and gratings of nutmeg and cayenne pepper. Set all of this aside.
Melt 2T of the butter in a saute pan, and when foaming add the squash, sprinkle with a bit of the salt and pepper and cook over medium heat until gold brown and slightly soft. Scoop in to a bowl.
Heat the remaining 2T of the butter in the same pan and add the mushrooms and the shallots. Add a sprinkle of the salt, pepper, and all of the sage. When the shallots and mushrooms are slightly golden, deglaze the pan with the 1/4 cup of Madiera. After the wine has reduced by half, add the mushrooms and shallots to the bowl containing the squash.
Mix the bread into the bowl containing the squash and mushroom. Pour the egg/cream mixture over the top. Add the chopped reconstituted dried porcini mushrooms, the remaining salt and pepper and add the mushroom soaking liquid, (being careful to avoid pouring in the grit). Let the mixture set for 15 minutes so the bread can absorb some of the liquid. Then pour into a gratin dish. Sprinkle the Gruyere cheese evenly over the top.
In a larger pan (a roasting pan works great) place the gratin dish, and fill the roaster with hot water, enough to come 1/3 of the way up the sides of the gratin dish. Place in a preheated 325 degree oven (center rack) and bake about 40 minutes or until the custard portion is set and the top is golden brown.
Ingredients
Directions
Cut the squash into 1/2" cubes, slice the mushrooms, cube the bread into 1/2" cubes, and soak the dried Porcini Mushrooms in 1/2 cup of warm water. Whisk together the eggs, milk, cream and gratings of nutmeg and cayenne pepper. Set all of this aside.
Melt 2T of the butter in a saute pan, and when foaming add the squash, sprinkle with a bit of the salt and pepper and cook over medium heat until gold brown and slightly soft. Scoop in to a bowl.
Heat the remaining 2T of the butter in the same pan and add the mushrooms and the shallots. Add a sprinkle of the salt, pepper, and all of the sage. When the shallots and mushrooms are slightly golden, deglaze the pan with the 1/4 cup of Madiera. After the wine has reduced by half, add the mushrooms and shallots to the bowl containing the squash.
Mix the bread into the bowl containing the squash and mushroom. Pour the egg/cream mixture over the top. Add the chopped reconstituted dried porcini mushrooms, the remaining salt and pepper and add the mushroom soaking liquid, (being careful to avoid pouring in the grit). Let the mixture set for 15 minutes so the bread can absorb some of the liquid. Then pour into a gratin dish. Sprinkle the Gruyere cheese evenly over the top.
In a larger pan (a roasting pan works great) place the gratin dish, and fill the roaster with hot water, enough to come 1/3 of the way up the sides of the gratin dish. Place in a preheated 325 degree oven (center rack) and bake about 40 minutes or until the custard portion is set and the top is golden brown.