Butternut and apple bread pudding

1 1/2 loaves of bread cut into thin slices. (I used sour dough and bread that contains rye)

1 butternut squash

3 apples (courtland or other good cooking apple)

2 cups Cream

2 cups Milk

6 eggs

1 1/2 cups honey plus a little more on top.

1 tablespoon toasted corriander powder

1/2 teaspoon cinnamon

pinch of cayenne pepper

salt to taste

butter for greasing

Cut butternut squash in half, remove and separate seeds.  Rub squash with butter and place upside down on baking sheet.  Toss seeds in canola oil and set on baking sheet as well.  Cook at 350 for 45 minutes or until the squash is cooked through.  Check on seeds periodically to make sure they don’t burn.

Puree the squash with all of the ingredients except the bread, apple and butter.

Butter a casserole pan or pie tin, evenly layer the bread and apples to the top of the dish.  Pour the liquid overtop and press down with your hands.  Let the bread soak up the liquid for at least 10 minutes.  Cover the pan with tin foil and cook in the oven for 50 minutes. Dont forget about it (as I did). After 50 minutes, remove the tin foil, pour extra honey on top and set the oven on broil to caramelize the honey.

Let cool to room temperature (reheat as neccessary) and serve with caramel.  Sprinkle toasted seeds on top.