ITALIAN BREAKFAST STRATA RECIPES

Steps:

• Using 1/4 cup butter, spread one side of each bread slice with butter. Place half of the bread, butter side down, in a greased 13x9-in. baking dish., In a large skillet, saute the mushrooms and onions in remaining butter. Sprinkle with salt and pepper. Spoon half of the mushroom mixture over bread in prepared pan. Top with half of the sausage and cheese. Layer with the remaining bread, mushroom mixture, sausage and cheese. In a large bowl, whisk the eggs, milk, Dijon mustard, nutmeg and ground mustard. Pour over cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Sprinkle with parsley. Let stand 10 minutes before serving.

Steps:

• Cut bread into 3/4-inch cubes (about 8 cups). Spread on jellyroll pan and let dry about 8 hours. In large bowl, whisk together eggs and milk until well mixed. Stir in parsley. Arrange half of the bread cubes in 8-inch baking dish that has been lightly coated with non-stick cooking spray. Scatter Rotola and sun-dried tomatoes over bread. Pour half of egg mixture over top. Top with remaining bread and egg mixture. Cover and chill overnight. Let stand at room temperature 15 minutes. Bake uncovered in 350 degree oven 20 minutes. Sprinkle parmesan over top; bake until knife inserted in center comes out clean, about 20 minutes. Let stand 5 minutes before cutting into squares. Makes 6 servings