Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Sauté the sliced Andouille Sausage and diced Red Bell Pepper in a skillet over medium heat until the sausage is browned and the pepper is softened. Set aside.
In a large bowl, combine the cubed Brioche, sausage and pepper mixture, 1 cup of Smoked Gouda, and 1/4 cup of Gruyere Cheese.
In a separate bowl, whisk together the Eggs, Heavy Cream, Dijon Mustard, Cayenne Pepper, Salt, Pepper, and Thyme.
Pour the egg mixture over the brioche and sausage mixture, ensuring everything is evenly coated. Let stand for 30 minutes to allow the bread to absorb the liquid.
Sprinkle the remaining 1 cup of Smoked Gouda and 1/4 cup of Gruyere Cheese, and Green Onions over the top.
Bake for 60-70 minutes, or until golden brown and set. Let cool slightly before serving.
Ingredients
8
1 lb450 gAndouille Sausage-sliced
1450 gBrioche Loaf-cubed
2 cups225 gSmoked Gouda Cheese-shredded
1/2 cup60 gGruyere Cheese-shredded
1/2 cup60 gRed Bell Pepper-diced
1/4 cup30 gGreen Onions-thinly sliced
10250 gLarge Eggs
1 1/2 cups360 mLHeavy Cream
1 tbsp15 mLDijon Mustard
1/4 tsp1.25 mLCayenne Pepper
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack Pepper
1 tbsp15 mLFresh Thyme-chopped
Equipment
9x13 inch baking dish
Large skillet
Large bowl
Whisk
Instructions
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Sauté the sliced Andouille Sausage and diced Red Bell Pepper in a skillet over medium heat until the sausage is browned and the pepper is softened. Set aside.
In a large bowl, combine the cubed Brioche, sausage and pepper mixture, 1 cup of Smoked Gouda, and 1/4 cup of Gruyere Cheese.
In a separate bowl, whisk together the Eggs, Heavy Cream, Dijon Mustard, Cayenne Pepper, Salt, Pepper, and Thyme.
Pour the egg mixture over the brioche and sausage mixture, ensuring everything is evenly coated. Let stand for 30 minutes to allow the bread to absorb the liquid.
Sprinkle the remaining 1 cup of Smoked Gouda and 1/4 cup of Gruyere Cheese, and Green Onions over the top.
Bake for 60-70 minutes, or until golden brown and set. Let cool slightly before serving.
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