Prep time: 45 minutes

Cooking time: 1 hour

Serves: 8-10


1 loaf Brioche Pasquier Tressée, cut into ½” cubes

2 large yellow onions, finely chopped

1 16 oz. package uncooked pork or turkey breakfast sausage

½ pound crimini mushrooms, trimmed and finely chopped

2 stalk celery, finely chopped

1 stick (8 Tbs.) salted butter

½ cup dry sherry or marsala

3 sprigs fresh sage, de-stemmed and very finely chopped

2 sprigs fresh thyme, de-stemmed

1 Tbs. kosher salt (or 2 tsp. table salt)

2 tsp. brown sugar
2 tsp. fresh ground black pepper



Preheat the oven to 350, and generously butter a 3 quart casserole dish.



In a large saucepan over medium heat, melt the butter and add the onions, salt, and brown sugar.

Sauté for 5-10 minutes, until the onions are soft and just beginning to turn golden.

Add the sausage, using a fork to break it up into small pieces, so it cooks evenly.

Add the mushrooms and celery, and continue to sauté for 5 minutes.

Add the sherry (or marsala), sage, thyme, and black pepper, and continue sautéing for 2-3 minutes.



Place the cubed Brioche Pasquier Tressée in a large mixing bowl, and carefully pour the mushroom and sausage mixture over the brioche cubes.

Using a rubber spatula, gently mix together everything, then pour into the prepared casserole dish.

Bake for 1 hour at 350, checking halfway through, and cover the top with aluminum foil if it is browning too quickly.