New This Month

French-Toast Strata with Sausage


This strata includes substantial ingredients like eggs, sausage, and bread, so all you need to complete the meal is a simple salad, which we've tucked into the recipe below.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, December 2008


  • Butter, room temperature, for baking dish
  • 1 loaf (3/4 pound) brioche or challah, cut into 2-inch-thick slices and halved crosswise
  • 4 fully cooked chicken sausages (about 12 ounces total), thinly sliced
  • 8 large eggs
  • 2 1/2 cups whole milk
  • 1/2 cup pure maple syrup, plus more for serving (optional)
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 2 teaspoons raspberry preserves
  • 2 tablespoons red-wine vinegar
  • 1 large head Boston lettuce (about 1 pound), torn into bite-size pieces
  • 1 cup seedless red grapes, halved


  1. Butter a 2-quart shallow baking dish; arrange bread slices in dish, overlapping slightly. Place sausage slices between bread slices.

  2. In a large bowl, whisk together eggs, milk, maple syrup, and 1 teaspoon salt until combined. Pour egg mixture over bread and sausage, pressing down on bread to submerge. Cover dish tightly with plastic wrap; refrigerate at least 2 hours (or up to overnight).

  3. Preheat oven to 350 degrees. Remove plastic wrap, and place baking dish on a rimmed baking sheet. Bake until strata is puffed and set in center, about 1 1/2 hours (tent with aluminum foil if browning too quickly). Let cool 10 minutes.

  4. While strata cools, whisk together oil, preserves, and vinegar in a large bowl; season with salt and pepper. Add lettuce and grapes; toss to combine. Serve strata with salad and, if desired, additional syrup on the side.

Cook's Notes

Overlapping the bread slices gives the strata a nice golden-brown crust, even as it soaks up plenty of the egg mixture.

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