INGREDIENTS:
12 dinner rolls, 1 day old and broken into large pieces
1/2 cup wild rice, fully cooked and cooled
1 cup pumpkin flesh, cut into 1/2-inch cubes, cooked until tender*
2 cups heavy cream
3 extra large eggs
4 egg yolks
1/2 cup freshly grated Parmesan
1 teaspoon EACH fresh thyme, sage, and Italian parsley, minced
1 large garlic clove, minced
1/4 cup butter, melted
*May substitute pumpkin with butternut or acorn squash
METHOD:
Blend together the heavy cream, eggs, yolks, cheese, garlic, and fresh herbs.
Combine bread, cooked wild rice, and pumpkin in a large mixing bowl.
Pour the cream mixture over the bread mixture and combine. Allow to sit until all of the liquid is absorbed.
Place in a buttered casserole dish. Drizzle with melted butter and bake at 325°F for 30-40 minutes.
