Bread pudding with sausage and leeks

Ingredients:

• 4 tablespoons unsalted butter
• 8 cups brioche, cut into 1cm cubes (remove crusts)
• 220 g raw sweet Italian sausage, casings removed
• 1 cup finely chopped butternut squash
• 4 leeks, white and light green parts only, thinly sliced
• 1 tbsp chopped fresh thyme leaves
• 1.5 cups chicken broth
• 1 cup heavy cream
• 1/4 cup chopped fresh parsley leaves
• 3 tbsp chopped fresh chives + extra for garnish
• 4 large eggs
• 2 cups grated Gruyere
• Special equipment: 6 ramekins with a volume of 350 ml.

Preparation:

1. Preheat oven to 350°F (175°C). Grease six ramekins with 2 tablespoons of butter and place them on a rimmed baking sheet. Place the brioche cubes on a second rimmed baking sheet and bake, tossing halfway through, until golden brown, about 15 minutes.
2. In a large skillet over medium-high heat, melt the remaining 2 tablespoons butter. Add the sausage and squash and cook, breaking up the meat with the back of a spoon, until the sausage is browned and the squash is tender, about 8 minutes. Add the leek, thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper and continue to cook, stirring frequently, until the leeks are wilted and tender, about 5 minutes.
3. In a medium bowl, combine the chicken broth, cream, parsley, green onions, and eggs. Divide half the bread into the ramekins. Spread the meat mixture evenly among the ramekins; top with 1 teaspoon of Gruyere and the remaining bread. Pour the egg mixture over the top and sprinkle with the remaining 1 cup of cheese.
4. Let sit at room temperature for 15 minutes to allow the bread to soak. Bake on a baking sheet until the filling is set and the bread pudding is fluffy and golden, about 20 minutes. Sprinkle with chives before serving.