Approximately 300-320 calories per serving
Ingredients
- 6 cups La Brea Bakery Cranberry Walnut Loaf cubed or torn
- 1 ½ cups pumpkin puree (canned or homemade)
- ½ cup diced onion sauteed
- 1 cup ground italian sausage fully cooked (out of the casing)
- 1 ½ cups chicken stock
- 1 ½ cups heavy cream
- 2 large eggs
- ¾ cup grated Gruyère
- ⅓ cup grated Parmesan cheese
- 3 tbsp chopped fresh Rosemary and 2 sprigs for garnish.
- ½ tsp ground nutmeg
- ½ tsp ground coffee
- ½ cup dried cranberries
- Salt and pepper, to taste
- ½ cup frothed milk warm
Preparation
- Preheat your oven to 350°F.
- Grease a 9x13-inch baking dish. Spread the bread cubes evenly in the dish.
- In a large mixing bowl, whisk together the pumpkin puree, chicken stock, heavy cream, onion, eggs, gruyere cheese, rosemary, nutmeg, salt, sausage, coffee and pepper until smooth. Combine: Pour the pumpkin mixture over the bread cubes, ensuring even coverage. Press down gently to help the bread absorb the mixture. Let it sit for about 10 minutes to fully soak.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden.
- Spoon frothed milk on top where desired and finish by sprinkling cranberries and fresh rosemary sprigs on top. Serve: Allow to cool slightly and serve.
