Italian Stata with
​Tomato Bruschetta

The strata can be made ahead, covered, and refrigerated overnight. The next day, transfer to a cold oven; turn on the heat to 350 degrees and bake, uncovered, for 1 hour.

4 1-inch thick slices for rustic Italian bread with          rosemary, cubed
6 eggs
2 C. half and half
1 lb. fresh Italian sausage (sweet or mild)
½ C. chopped sweet onion
4 oz. coarsely grated fontina cheese
¼ C. chopped parsley
½ C. Tait Farm Tomato Bruschetta

Preheat oven to 350 degrees. Butter a 9 x 13 inch baking dish. Spread the bread cubes over the bottom of the dish. Whisk the eggs and half & half together and set aside. Remove the casings from the sausage and crumble into a medium-hot skillet. Sauté, stirring and breaking up the sausage until it is cooked through and evenly browned. Add the onions and continue stirring until they are translucent. Spread the sausage mixture over the bread cubes. Sprinkle the cheese and parsley on top. Using a teaspoon, spoon the Tomato Bruschetta in ‘dollops’ over the top of the strata. Pour the egg mixture over all and let sit for 15 minutes before baking. Bake, uncovered, for 45 minutes until puffed and golden. Cool for 15 minutes before serving.