At the Martin Hill Inn, Erika, our Innkeeper, developed this recipe based on a wonderful Asiago Cheese Bread that is available in our local bakery. It marries the great taste of the bread with some wonderful autumn favorites, apple and sausage.
If cheese bread is not available, substitute an herb bread or a cheese focaccia, even working in a spare stick of garlic bread can be fun. Since loaves vary in size, test the amount of bread by placing the cubed bread in the baking dish before adding the other ingredients. The bread should come right up to the top of the pan. This recipe is easily doubled using two pans for a brunch or dinner party.
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Erika’s Autumn Strata:
Serves 6 in a 9 x 13 baking pan
3/4 loaf Asiago Cheese Bread, cubed
1 1/2 cups cottage Cheese
2 cups shredded cheddar cheese
6 oz package of bulk breakfast pork sausage, cooked drained & crumbled
1 Granny Smith Apple, peeled and diced
1/2 cup onion, diced
1 tsp Salt (or less depending on the sausage)
1/4 tsp ground black pepper
Toss all the above ingredients into a large bowl.
With a stick blender, combine:
3 Tbs melted butter
1 1/2 cups Milk
Put the bread mixture into a well greased 9×13 inch baking dish. Gradually pour the milk mixture over the bread until it begins to pool at the bottom of the pan indicating the bread is well soaked. Refrigerate 8 hours or over overnight.
Before baking, let strata come to room temperature for about 1 hour. Bake at 350 degrees for 50-60 minutes until the bread begins to brown on top.