Ingredients

• 400 grams Day-old rustic bread, cut into 2 cm cubes
• 250 grams Smoked Andouille sausage, sliced
• 200 grams Smoked Gouda cheese, shredded
• 1 medium Yellow onion, chopped
• 1 large Celery stalk, chopped
• 1 medium Green bell pepper, chopped
• 2 large Garlic cloves, minced
• 300 ml Chicken broth
• 200 ml Whole milk
• 3 large Eggs
• 1 teaspoon Dijon mustard
• 1 tablespoon Fresh thyme leaves, chopped
• 2 tablespoons Fresh parsley, chopped
• 2 tablespoons Olive oil
• to taste Salt
• to taste Freshly ground black pepper

Instructions

1. 1

   Preheat oven to 180°C (350°F). Grease a 9x13 inch (23x33 cm) baking dish.

2. 2

   In a large skillet, cook the Andouille sausage over medium-high heat until browned. Remove the sausage and drain excess fat, leaving 1 tablespoon in the skillet.

3. 3

   Add the onion, celery, and green bell pepper to the skillet. Sauté for 5-7 minutes until tender. Add garlic and thyme, cook for 1 more minute.

4. 4

   In a large bowl, whisk together the chicken broth, milk, eggs, Dijon mustard, salt, and pepper.

5. 5

   In another large bowl, combine the day-old bread cubes, cooked sausage, sautéed vegetables, half of the shredded Gouda cheese, and fresh parsley. Pour the liquid mixture over the dry ingredients and gently toss until the bread is well saturated.

6. 6

   Transfer the mixture to the prepared baking dish. Sprinkle the remaining Gouda cheese on top.

7. 7

   Bake for 30-35 minutes, or until the pudding is golden brown and a knife inserted into the center comes out clean.

8. 8

   Let rest for 5 minutes before serving.