Loaf of brioche, medium, sliced & cubed (enough to cover bottom of pan)
1 lb. breakfast sausage, bulk
1 cup grated fontina cheese (about 3½ oz.)
1/2 teaspoon thyme, dried
1 1/2 teaspoons rosemary, dried
2 1/2 cups half-and-half
2 tablespoons olive oil
1 large leek, thinly sliced (white and pale green parts only)
Cook sausage until partially done. Remove from pan and reserve. Add olive oil to same pan and sauté leeks until soft, about 5 min. Toss cubed bread with partially cooked sausage, leeks, cheese and spices and pour into a 9x13-in. baking dish. Whisk together eggs and half-and-half until smooth; pour evenly over bread mixture. Cover dish with plastic wrap and refrigerate overnight.
Preheat oven to 350˚F. Remove plastic wrap from the baking dish, and bake until the top is golden brown, and the eggs are set—about 1 hour. Let stand for 10 minutes before serving.