1baguettecut into ½ inch thick slices (preferably 2 days old, or if fresh, cut and lightly toasted) or other bread slices
2whole tomatoescut into slices and each slice quartered
4cupsold cheddar cheesegrated, divided
2cupshalf and half cream
1Tablespoonchopped fresh rosemary
1teaspoonfreshly ground black pepper
Butter a 9x13 baking dish.
In a medium pan, add olive oil, sausage and onions. Cook over medium low heat until sausage is cooked and onions are translucent (approximately 13-15 minutes).
Line bottom of baking dish with bread slices (about half of baguette). Scoop sausage mixture from pan and sprinkle evenly over bread (discard extra oil in pan). Place tomatoes evenly over sausage mixture. Sprinkle with ⅔ of the grated cheese and cover with bread slices (You may have a small amount of bread remaining. Reserve for another use). Sprinkle remaining cheese over the bread.
In a large bowl or measuring cup, whisk together cream, half and half, eggs, rosemary, and pepper. Slowly pour egg mixture over bread, working to cover each top piece with egg mixture.
Cover with plastic wrap and refrigerate 30 minutes (or overnight).*
Meanwhile, preheat oven to 350F. Bake for 40 minutes or until browned and cooked through. Rest 10 minutes and serve.
*If refrigerated overnight, remove breakfast strata from the fridge while the oven is preheating.