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Ingredients

• 4 tablespoons extra virgin olive oil (EVOO), divided
• 1 pound andouille sausage, sliced into 1/4-inch rounds
• 1 loaf brioche bread or hula bread, torn into large pieces
• 3 peaches, sliced into 1/2-inch-thick half moons (if using unripe peaches, toss them in some sugar and lemon juice or use thawed frozen ones)
• 3 tablespoons butter
• 8 large eggs
• 2 cup milk
• 2 cups half-and-half
• 1 teaspoon vanilla
• A few grates of fresh nutmeg
• A pinch of cinnamon
• A pinch of salt
• 1 tablespoon orange marmalade
• 1/2 tablespoon Dijon mustard
• Zest and juice of 1 lemon
• Freshly ground black pepper
• 4 oranges, rinds removed and sliced into round discs
• 3 cups Bibb lettuce
• Maple syrup, for serving

Description

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