Serves: 8

Ingredients:

Directions:

Preheat oven to 350 degrees

Toss the bread cubes with 2 tablespoons of the oil, sea salt and black pepper to taste in a large bowl. Transfer the bread cubes to a parchment lined
baking pan and toast them in the oven until they are golden brown – remove from the oven and place the pan on a cooling rack. Allow the bread cubes
to cool completely. This step may be done a day before assembling the bread pudding.

Grease a 9-by-13-inch (3-quart) casserole dish with butter.

In a medium skillet, cook the bulk sausage until no visible pink appears and is completely cooked through – set aside while preparing the rest of the
recipe.

In a large skillet, heat a bit of olive oil and add the mushrooms in one layer (and cook until they start to brown. Add the garlic, thyme, sea salt
and pepper to taste. Fold in the spinach. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Add the cooked sausage
and combine well. Remove from the heat. Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere
and Parmesan. Add the mushroom-spinach-sausage mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan. In a large bowl,
whisk together the eggs, half-and-half, parsley and sea salt and freshly ground black pepper to taste. Pour the egg mixture into the casserole
dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before
baking. Preheat the oven to 350 degrees. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at
least 15 minutes before serving warm or at room temperature.