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Cheesy Tomato and Sausage Strata
This savory bread pudding is packed with smoky sausage, burst cherry tomatoes, and melted cheese. It uses a garlic and herb spreadable cheese alongside an Italian blend for a rich, creamy texture. The strata is perfect for a weekend brunch or a comforting holiday breakfast. The top bakes up golden and crisp while the inside stays soft and savory.
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
- 1Warm a large skillet over medium-high heat. Toss in the sliced sausage and cook for about 5 minutes until it starts to brown, stirring occasionally.
- 2Stir the tomatoes and chopped onion into the skillet. Continue cooking for another 5 minutes until the onions soften and the tomatoes burst, then take the pan off the heat.
- 3Combine the cooked sausage mixture, bread cubes, and 2 tablespoons of chopped parsley in a large mixing bowl.
- 4Whisk the eggs, milk, 1 cup of the shredded Italian cheese, and half of the spreadable garlic and herb cheese together in a separate bowl. Pour this liquid over the bread mixture and toss gently to coat everything.
- 5Transfer the coated bread mixture into a lightly greased 13 by 9-inch baking dish. Pour any liquid left in 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.
- 7Preheat your oven to 375°F. Remove the foil from the baking dish, scatter the remaining 1 cup of shredded cheese over the top, and add small dollops of the leftover spreadable cheese.
- 8Put the foil back on the dish and set it on a rimmed baking sheet. Bake for about 40 minutes until the center is nearly set.
- 9Take off the foil and bake for another 15 to 20 minutes. The top should be golden brown and a knife inserted into the center should come out clean with no runny egg. Let the dish rest at room temperature for 15 minutes.
- 10Garnish the baked strata with the remaining 2 tablespoons of fresh parsley just before serving.