Christmas Morning Italian Strata

1 1/2 pounds pork sausage   (I use J. Dean Hot or Italian – use what you like!)

1 – 12 ounce loaf French bread

2 – 4 ounce cans mushrooms  (I never use canned, I use fresh Baby Bella mushrooms)

6 large eggs

1 quart milk

2 teaspoons Italian seasoning

1/2 teaspoon garlic powder

1/4 teaspoon pepper

1 – 8 ounces (2 cups) shredded mozzarella cheese 

1 – 4 ounces (1 cup) shredded cheddar cheese

chopped parsley for garnish

The night before serving:

Grease 13 x 9 inch baking dish.  In skillet over medium heat, cook pork sausage, stirring frequently to break up sausage until thoroughly cooked and no longer pink.  Using slotted spoon, remove sausage to paper towels to drain.

Cut French bread into 1/2 inch cubes.  Drain and chop mushrooms (or chop fresh mushrooms).  In large bowl, whisk together eggs, milk, Italian seasoning, garlic powder, and pepper.  Pour egg mixture over sausage mixture.  Cover with plastic wrap and refrigerate overnight.

About 1 3/4 hours before serving:

Preheat oven to 350 degrees.  Bake strata, uncovered, 1 hour.  Remove from oven and sprinkle evenly with mozzarella and cheddar.  Bake 15 minutes longer – or until knife inserted in center comes out clean.  (If your oven cooks hot, watch it – you don't want to overcook this.)  Remove from oven and let stand 10 minutes.  Garnish with parsley.