-
In a large skillet over medium-high heat, sauté the sausage meat, breaking it up, until the sausage is cooked through, about 6 to 8 minutes. Drain the fat and transfer the cooked sausage meat to a bowl; set aside.
-
Return the pan to the burner, and heat the butter until it melts. Add the onion and mushrooms and cook until they start to soften, about 5 minutes.
-
Add the garlic, 1/2 teaspoon of the salt, and herbes de Provence, cooking for another minute or two until fragrant.
-
Add the white wine or stock to deglaze the pan, and cook until almost completely reduced.
-
Transfer the vegetables to the bowl with the sausage, and allow to cool to room temperature.
-
Toss the meat/vegetable mixture with 1 1/2 cups of the cheese and all of the bread.
-
Spread the mixture into a buttered 9" x 13" pan or 3-quart baking dish; set aside.
-
Whisk the eggs and yolks in a large bowl. Add the remaining 1/2 teaspoon salt, milk, and cream, continuing to whisk.
-
Pour the egg mixture into the pan, cover, and refrigerate for at least 1 hour or up to overnight.
-
Preheat the oven to 325°F.
-
Top the pudding with the remaining 1/2 cup of cheese. Bake the pudding for 55 to 65 minutes, until it's puffed, lightly browned, and a knife inserted in the center comes out clean.
-
Let the pudding cool for 15 minutes or so, and serve warm.
-
Wrap any leftover pudding tightly with plastic and refrigerate. Reheat individual servings in the microwave; or the whole pan, covered with foil, in a 250°F oven.
