Squash and Leek Bread Pudding

You can simplify this side dish by using just one cheese, but the blend of all three will earn it (and you.) celebrity status.

4 Tbsp. butter
12 cups brioche, cut into 1" pieces (~ 2 loaves)
1 small butternut squash, peeled, seeds removed, cut into ½" pieces (~ 1½ lbs)
2 large leeks, white and pale green parts only, halved lengthwise, cut into ½" pieces
1 tsp. thyme leaves
2 tsp. sea salt
4 large eggs
3 cups heavy cream
3 cups whole milk
1 tsp. sugar
1½ cups Emmenthal cheese, Comté and/or aged Gouda, coarsely grated, divided

To Serve:
crème fraiche
fennel fronds

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter a 9x13" glass or ceramic baking dish; set aside.

Spread out brioche on a large, rimmed baking sheet and bake, tossing halfway through, until golden brown and crisp, 25-30 minutes. Let cool, then transfer to a large bowl.

Heat remaining 4 Tbsp. butter in a large skillet over medium. Cook squash, leeks 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.

Makes 8 servings.