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
Pre-heat a large, nonstick skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add in the sliced andouille and cook until crisp and golden brown. Remove to a paper towel-lined plate to drain the excess fat.
Generously butter a 9-inch x 12-inch casserole dish. Toss the andouille with the torn bread and sliced peaches and place the mixture into the casserole dish.
In a large mixing bowl, combine the eggs, milk, half-and-half, vanilla, nutmeg and a pinch of salt and whisk until blended. Pour over the bread and sausage mixture, making sure it's covered evenly with the milk-egg mixture. Cover with foil and place in the refrigerator overnight.
The next day, pre-heat the oven to 375°F. Bake for 40 minutes, until puffed and lightly golden.
While the French toast is baking, mix the marmalade with Dijon mustard and lemon zest and juice in a large mixing bowl. Drizzle in the EVOO in a slow and steady stream, whisking until combined. Season with salt and freshly ground black pepper and toss in the orange slices and Bibb lettuce. Serve the salad alongside the baked French toast with the maple syrup passed at the table.