1. Preheat oven to 350 degrees F. Spray a 9-by-13-inch pan with vegetable cooking spray. Set aside.
2. Spread bread cubes on a rimmed baking sheet in a single layer. Use 2 sheets if needed. Bake until slightly golden and toasted, about 12 to 15 minutes. Let cool.
3. Heat oil in a large nonstick skillet over medium heat. Add peppers and saute until beginning to soften, about 7 to 9 minutes. Add spinach and saute until spinach is wilted and veggie liquid has evaporated, 1 to 2 minutes. Transfer to a large bowl.
4. In the same pan, brown sausage slices on both sides, about 5 minutes. Add to bowl with peppers, along with toasted bread cubes, olives, and artichoke hearts. Toss to mix well, then stir in feta cheese.
5. In a medium bowl, whisk eggs, then whisk in milk, evaporated milk, and mustard until well combined. Pour over bread mixture and toss well to coat. Pour mixture into prepared baking pan, making sure to pour all the egg mixture into the dish. Cover pan and refrigerate until ready to bake, at least 4 hours and as long as overnight.
6. When ready to bake the bread pudding, remove pan from fridge and preheat oven to 350 degrees F. Bake, covered, for 20 minutes, then remove foil and continue to bake for another 20 to 25 minutes, until top is golden brown and custard is set. Let stand for 5 minutes, then serve.
Source: Hannaford fresh Magazine, September - October 2013