Rosemary and garlic demand an earthy pairing, and mushrooms with sourdough is exactly that. A make-ahead brunch bake that smells incredible coming out of the oven.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 6
Ingredients
16ozRosemary & Roasted Garlic Smoked Sausagesliced into 1/2-inch rounds
4cupscubed sourdough breadabout 6 oz
1cupsliced cremini mushrooms
4large eggs
1cupwhole milk
1/2teaspoonsalt
1/4teaspoonblack pepper
Butterfor the dish
Optional: 1/2 cup grated Gruyère or sharp cheddar
Instructions
Preheat. Heat the oven to 350°F. Butter a 9x9-inch baking dish.
Layer the strata. Scatter the bread cubes in the dish, then add the sausage rounds and mushrooms.
Whisk the custard. In a bowl, whisk the eggs, milk, salt, and pepper.
Pour and rest. Pour the egg mixture evenly over the bread. Press down lightly so the bread soaks up the custard. Top with cheese if using.
Bake. Bake 30 minutes, until set in the middle and golden on top.
Serve warm. Let it rest 5 minutes before slicing into squares.