Sensational Sausage Strata

• 8 slices Sourdough Or French Bread, 1/2-Inch Thick Slices
• 6 Tablespoons Unsalted Butter, Softened, Divided
• 3/4 pounds Italian Sauage (casings Removed) Spicy Or Mild
• 2 whole Shallots, Diced
• 8 ounces, weight Mushrooms, Sliced
• 1/2 cups White Wine
• 8 whole Large Eggs
• 2 cups Half-and-half
• 1 teaspoon Dry Mustard
• 8 ounces, weight Fontina, Grated

1. Preheat oven to 350 degrees.
2. Lay slices of bread on a baking sheet and toast for 10-15 minutes. Cool thoroughly and butter one side after cool, using 5 tablespoons of butter.
3. Heat the remaining 1 tablespoon of butter in a nonstick skillet over medium-high heat. Add sausage and brown, breaking up the pieces. Add shallots and cook about 3-5 minutes until soft. Add mushrooms and continue cooking about 2-3 minutes. Pour in wine and reduce, cooking about 7-10 minutes.
4. In a separate large bowl, whisk eggs, half-and-half and mustard.
5. Lay toasted/buttered bread in a greased 13x9 inch baking dish (butter side up). Sprinkle with Fontina and sausage.
6. Pour custard evenly over the cheese/sasauge and cover with plastic. Weigh it down and refrigerage overnight.
7. Preheat oven to 350 degrees.
8. Take the dish out of the refrigerator 20 minutes before baking. Bake 50-60 minutes until bubbly and golden on top.
9. Let stand 5-10 minutes before serving.

bread, unsalted butter, italian sauage, shallots, weight mushrooms, white wine, eggs, dry mustard, weight

Taken from tastykitchen.com/recipes/breakfastbrunch/sensational-sausage-strata/ (may not work)