Savory Fall Bread Pudding

• 1 inch French baguette day old, cut into 1-2 cubes
• 6 large eggs
• 1 tablespoon dijon mustard
• grated nutmeg a dash of some freshly
• salt
• pepper
• 1/2 pound pancetta have deli cut one large hunk
• 2 shallots sliced thinly
• 12 ounces asparagus cut into 2 inch lengths
• 1 inch butternut squash or delicata, cut into 1-2 dice
• 3 cups cheese grated such as smoked gruyere, Manchego, sharp white
• olive oil

1. Heat oven to 375u0b0.
2. Mix eggs, 1/2 & 1/2 (or milk), Dijon mustard, nutmeg and salt & pepper in a large bowl. Toss in bread cubes, let set while you prepare the rest of the ingredients.
3. Toss separately the asparagus and squash in olive oil and season with salt and pepper. Put asparagus and squash on separate sheet pans. Put in the oven and roast the vegetables until tender. The asparagus if thin won't take very long, so watch it closely about 6-8 min. The squash will take about 25-30 min. until tender.
4. While the vegetables are roasting, chop the pancetta into 1/2 inch dice, put into a preheated saute pan and let cook over medium heat until fat is rendered and they begin to crisp up, about 10 min. At that time you can add the shallots and cook together until the shallots begin to caramelize. Take off the heat.
5. Once the vegetables are finished roasting, let cool a bit and then add them to the bread mixture along with the pancetta and shallots. Toss in the grated cheese.
6. The pudding can then be placed in either a large casserole dish, or 4 individual 2 cup oven safe serving bowls or ramekins.
7. Bake for 30-40 minutes until the top turns a lovely golden color.

cubes, eggs, mustard, nutmeg, salt, pepper, deli, shallots, butternut, gruyere, olive oil

Taken from www.yummly.com/recipe/Savory-Fall-Bread-Pudding-1671310 (may not work)