- 1/3 cup Marzetti® Champagne Vinaigrette
- 1 lb Brioche bread, cut into 1" cubes
- 3 tbsp Canola oil, divided
- 3/4 lb Sweet Italian sausage, casings removed
- 1 large Onion, chopped
- 2 small Garlic cloves, minced
- 2 large Apples, peeled, cored & cut into thick slices
- 3 Celery stalks, chopped
- 2 tbsp Fresh thyme, chopped
- 1/3 cup Dried cranberries
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 cups Heavy cream
- 1 cup Milk
- 6 Eggs
- 1 cup Gruyere cheese
Grease a 9″ x 13″ baking dish and reserve. Preheat oven to 300°F. Arrange bread cubes on a baking sheet and toast until partially dried out, about 10-12 minutes. Remove from oven, cool and reserve. Raise oven to 375°F.
Heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Cook sausage, seasoning with salt and pepper and breaking up with a wooden spoon, until no longer pink and cooked through, 6-7 minutes. Remove from skillet and reserve.
Add remaining oil to skillet. Add onions and cook until soft, about 8 minutes. Add garlic and cook one additional minute. Add apples, celery and thyme and cook until apples and celery are crisp-tender, about 5-6 minutes. Return sausage to skillet and add Marzetti® Champagne Vinaigrette, cranberries, salt and pepper. Stir through, cook for 1 minute, remove from heat and cool for 10 minutes.
Place bread cubes in a very large bowl. Add apple-sausage mixture and toss to incorporate. Arrange in prepared baking dish. Combine cream, milk and eggs and whisk to make a custard. Stir Gruyere into custard. Pour custard along sides of baking dish, tipping to distribute custard evenly among bread-sausage mixture. Bake until crust is golden brown, about an hour.
Remove from oven, cool slightly and serve. Drizzle with additional Marzetti Champagne Vinaigrette.