Directions:

Heat oven to 325 degrees F. Arrange bread cubes in a single layer on a rimmed baking sheet. Bake for 20-25 minutes or until toasted. Cool on a wire rack.

Meanwhile, remove top of pumpkin. Scrape top and sides of pumpkin, removing seeds and fibers. Season with salt and pepper. Line another rimmed baking sheet with aluminum foil; place pumpkin bottom on pan.

Increase oven temperature to 425 degrees F.

Melt butter in a Dutch oven over medium-high heat. Add mushrooms and thyme. Season with salt and pepper. Cook mushrooms just until juices begin release, stirring occasionally. Remove from the heat; cool slightly.

Meanwhile, bring the cream, garlic, bay leaves, nutmeg and cayenne pepper to a gentle boil in a large saucepan over medium heat, stirring frequently. Remove from the heat.

Combine the Grand Cru, Wisconsin Reserve and Swiss in a large bowl.

Spoon a sixth of bread cubes into the pumpkin, covering the bottom. Top with a sixth of mushroom mixture. Sprinkle with salt, pepper and 1 1/3 cups cheese. Drizzle with about 1/3 cup cream mixture. Gently pack down layers. Repeat layers five times, starting with the bread cubes.

Place top on pumpkin. Bake for 50-60 minutes or until pumpkin is tender and filling is bubbly. Let stand for 10 minutes before serving.