- 1 loaf of Brioche Pasquier Brioche Tressee (about 500g), cut into 3/4 or 1 inch cubes
- 3 Tablespoons of Extra-virgin Olive Oil
- 1 lb of hot Italian sausage (casing removed)
- 12 ounces organic kale-stems removed, chopped coarsely (about 1 bag)
- 4 Tablespoons unsalted butter, divided
- Large yellow onion, chopped (about 1 1/2 cups)
- Large fennel bulb (cored and chopped-roughly 3 cups)
- 4 large eggs
- 2 1/2 cups of chicken broth (low-salt)
- 1 1/2 teaspoons sea salt (to taste)
- 1 teaspoon fresh ground black pepper (add more to taste)

Pre-heat oven to 350 F. Spread brioche cubes evenly on a baking sheet and bake 15-20 minutes until golden brown. Let it cool down completely. Set aside.

Heat in 1 Tablespoons Olive Oil in large skillet over medium, add sausage and heat and brown evenly, about 10-12 minutes. Set aside and drain off excess oil.

Melt 2 Tablespoons of butter in the same skillet over medium-low heat. Add Fennel and diced onion, stirring occasionally, until soft for 10-12 minutes. Remove fennel and onion and set aside.

Heat 2 Tablespoons of Olive Oil in the same pan and add your kale, cook for 10-12 minutes until wilted thoroughly, season with salt. Set aside.

Preheat oven to 350 F. Butter a 9x12 casserole dish or 3 quart casserole dish.

Whisk eggs to blend in a large bowl; whisk in broth. Stir in sausage, onion-fennel mixture, kale, salt, pepper. Add brioche; toss and evenly distribute until brioche has absorbed the liquid. Transfer to prepared dish; add remaining 2 tablespoon of butter throughout top.

Bake for about 40 minutes with a golden brown top.