Roasted Butternut Squash Bread Pudding

Preheat the oven to 325 degrees F (160 degrees C). Grease a 9x13-inch baking pan with Unsalted Butter (as needed). Set aside.

On a rimmed sheet pan, toss the Butternut Squash (4 cups) and Onions (3 cups) with the Extra-Virgin Olive Oil (1/4 cup), Kosher Salt (1 tsp), and Freshly Ground Black Pepper (to taste).

Transfer to the oven and roast for 35 minutes, or until the squash is tender but not falling apart. Remove the pan from the oven.

Meanwhile, arrange the Multigrain Bread (10 cups) in a single layer on a separate rimmed sheet pan.

Transfer to the oven and bake for about 20 minutes, or until slightly dry.

Remove the pan from the oven and let the bread cool for 10 minutes. Leave the oven on.

In a large bowl, whisk together the Farmhouse Eggs® Large Brown Eggs (8), Whole Milk (4 cups), Kosher Salt (1/2 tsp), and a few grindings of Freshly Ground Black Pepper (to taste) along with the Fresh Thyme Leaves (1 Tbsp), Rosemary Leaves (1/2 Tbsp), and Sage Leaves (1 tsp).

In a separate medium-size bowl, combine the Gruyère Cheese (1 1/2 cups), Parmesan Cheese (1 cup), and Blue Cheese (1/4 cup).

Once cool enough to handle, transfer the squash, onions, and bread cubes to the bowl with the egg and milk mixture along with one-third of the cheese mixture. The remaining cheese is saved to be added to the top of your dish before baking.

Once combined well, allow the mixture to rest for about 20 minutes so that the bread has a chance to absorb the liquids.

Transfer the mixture from the large bowl to the prepared baking dish. The pan will feel very full. Distribute the remaining cheese evenly on top. If using, grate a bit of Whole Nutmeg (to taste) over the cheese.

Transfer the baking dish to the oven and bake at 325 degrees F (160 degrees C) for 45 minutes, or until the top of the pudding is golden and the surface feels firm to the touch.

Remove the baking dish from the oven and let the bread pudding rest for 15-20 minutes before serving.