Courtesy of Cowgirl Creamery. Could easily be made vegetarian.

Ingredients
1 lb. Andouille Sausage - small diced
1 medium Onion - small diced
3 stalks Celery - small diced
1 lb. Cremini Mushrooms - small diced
1 Tbsp. Garlic - minced
2 Tbsp. Thyme - chopped
1 lb. Stale Bread - large diced
6 Eggs
2 cups Heavy Cream
1 cup Chicken Stock
4 oz. Cowgirl Creamery Crème Fraiche (plus more for serving)
8 oz. Cowgirl Creamery Wagon Wheel - grated
Salt & Pepper - to taste
1/8 lb. Butter
1 bunch Chives - thinly sliced

Yield: 10-12 servings

Instructions
Sautee the Andouille sausage until browned, remove from pan. Sautee onion in rendered sausage fat until fragrant, scraping the bottom of the pan to deglaze. Add celery, mushrooms, garlic, and thyme, season with salt and pepper, cook until onions are translucent and mushrooms are browned. Toss with sausage and bread. Grease a casserole pan with the butter and fill with mixture

In a bowl, mix eggs, cream, chicken stock, Crème Fraiche and Wagon Wheel. Season with salt and pepper. Pour over bread mixture, cover, and let soak overnight.

Once the mixture has soaked, bake at 350 degrees for 1 hour. Let rest 15 minutes, cut and serve topped with Crème Fraiche and chives.