Heat the oil in a large heavy skillet over
medium heat. Add the sausage and cook for about
5 minutes, breaking it into small pieces with a
wooden spoon. Add the shallots and saute for
about 3 minutes or until translucent. Add the
apple and the spinach and saute over medium low
heat for another 2 minutes. Set aside to cool
slightly.
Generously butter a 3 quart baking dish. Place
half of the bread cubes in the dish. Sprinkle
half of the mozzarella over the bread and then
top with half of the sausage mixture. Repeat
layering.
Whisk the milk, cream, eggs, salt, and pepper
in a large bowl and pour evenly over the
strata. Top with the Parmesan cheese.
Refrigerate the strata, covered with plastic
wrap, for at least 2 hours and up to 12 hours.
Remove the strata from the refrigerator about 30
minutes before baking to allow it to come to room
temperature. Preheat the oven to 350F.
Bake the strata, uncovered, for about 50
minutes or until puffed, golden brown, and
cooked through. A thin knife inserted in the
middle of the strata should come out clean. If
the top browns too quickly, cover with a sheet
of aluminum foil. Let the strata stand for 5
minutes before serving.
Originally Submitted
11/16/2015
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