Butternut Squash and Caramelized Onion Bread Pudding
Adapted via BonAppetit.com
4 tablespoons unsalted butter, plus more for pan
12 cups 1-inch pieces brioche (from about 2 loaves)
1 small butternut squash (about 1½ pounds), peeled, seeds removed, cut into ½-inch pieces
3/4 - 1 jar YUMYIN
1 teaspoon thyme leaves
2 teaspoons kosher salt, plus more
4 large eggs
3 cups heavy cream
3 cups whole milk
1 teaspoon sugar
1½ cups coarsely grated Emmenthal cheese, Comté, and/or aged Gouda, divided
Crème fraîche and fennel fronds (for serving)
Preheat oven to 350°.
Butter a 13x9" glass or ceramic baking dish; set aside.
Spread out brioche on a large rimmed baking sheet and bake for 25–30 minutes - toss the pan at 15 minutes. Bake until golden brown and crisp, Let cool, then transfer to a large bowl.
Heat remaining 4 Tbsp. butter in a large skillet over medium.
Cook squash, YUMYIN, and thyme, stirring occasionally until squash is tender, 10–12 minutes.
Mix in a pinch of cayenne; season with salt.
Transfer to bowl with brioche.
Whisk eggs, cream, milk, sugar, 2 tsp. salt, and a pinch of cayenne in a large bowl to combine.
Add 1 cup cheese to bowl with brioche and toss to evenly distribute.
Transfer to prepared baking dish and pour 5 cups egg mixture over; gently press bread into liquid to coat. Pour remaining egg mixture over and let sit 15 minutes.
Scatter remaining ½ cup cheese over bread pudding and bake until puffed and custard is set in the center, 60–75 minutes. Let cool at least 10 minutes before serving.