Serves 6

3/4 cooked, pureed butternut squash
1 cup heavy cream
1/2 cup milk
1/2 cup sugar
2 eggs, plus 1 yolk
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. all spice
5 cups cubed (one-inch) day-old baguette
3/4 cup unsalted butter, melted

• Preheat over to 350°F
• Whisk together cream, butternut sqush, milk, sugar, eggs, yolk, salt and spices in a bowl.
• Toss bread cubes with butter in another bowl, then add squash mixture, stirring to coat.
• Transfer to an ungreased 8" square baking dish and bake until custard is set, 25-30 minutes.
• Can serve with cinnamon scented whipped cream.