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Make-Ahead Sausage and Tomato Strata
Nine cups of cubed bakery-style bread absorb an egg-and-milk custard overnight, packed with sliced hickory-smoked sausage, cherry tomatoes, and two layers of cheese. Garlic-and-herb spreadable cheese dots the layers alongside shredded Italian blend, creating pockets of creamy flavor throughout the bake. Assemble the evening before, refrigerate, then pull it out and bake in the morning while coffee brews. Serves 10 and holds well on the counter for a weekend brunch spread.
Equipment
- Skillet
- Oven
Ingredients
- 1 lb. hickory-smoked sausage (such as Conecuh), halved lengthwise and sliced ½ inch thick
- 2 cups grape or cherry tomatoes
- 1 small (8-oz.) yellow onion, chopped (1 cup)
- 1 (1-lb.) hearty bakery-style bread loaf, cut into 1-inch cubes (about 9 cups)
- ¼ cup chopped fresh parsley, divided
- 8 large eggs, lightly beaten
- 2½ cups whole milk
- 8 oz. shredded Italian blend cheese (about 2 cups), divided
- 1 (6.5-oz.) container garlic-and-herb spreadable cheese (such as Alouette), divided
Instructions
- 1Heat a large skillet over medium-high. Add the sliced sausage and cook for about 5 minutes until it begins to brown, stirring occasionally.
- 2Stir the tomatoes and chopped onion into the skillet. Cook for another 5 minutes until the onions soften and the tomatoes burst, then remove the pan from the heat.
- 3Toss the cooked sausage mixture, bread cubes, and 2 tablespoons of the chopped parsley together in a very large bowl.
- 4Whisk the eggs, milk, 1 cup of the shredded Italian cheese, and half of the spreadable garlic and herb cheese in a separate bowl. Pour this liquid over the bread mixture and toss gently to coat.
- 5Spoon the coated bread mixture into a lightly greased 13 by 9-inch baking dish. Pour any remaining liquid from the bowl evenly over the top.
- 6Cover the dish tightly with aluminum foil and refrigerate for at least 4 hours or up to 12 hours. This resting time lets the bread absorb the custard completely.
- 7Preheat the oven to 375°F. Uncover the baking dish, sprinkle the remaining 1 cup of shredded cheese over the top, and add small dollops of the leftover spreadable cheese.
- 8Cover the dish with foil again and place it on a rimmed baking sheet. Bake for about 40 minutes until the center is nearly set.
- 9Remove the foil and continue baking for 15 to 20 minutes. The top should be golden brown and a knife inserted into the center should come out clean with no liquid egg. Let the dish rest at room temperature for 15 minutes so the custard can firm up.
- 10Sprinkle the baked strata with the remaining 2 tablespoons of fresh parsley before slicing.
Notes
- Make ahead: Assemble the strata up to 12 hours in advance and keep it covered in the fridge until you're ready to bake.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm individual slices in the microwave or reheat the whole dish in a 350°F oven until heated through.
- Swap: You can use any crusty artisan bread, but avoid pre-sliced sandwich bread as it'll turn mushy.
Recipe Details
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