Italian Breakfast Strata | Breakfast Casserole | Food Wishes

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Hello, this is Chef John from foodwishes.com with Italian breakfast strda. That's right, I'm going to show you how to make one of the best breakfast casserles ever and certainly the best one named after a rock formation. And by the way, for the first time in history, a video recipe is being dedicated to geologists who will have no idea but still. And to get started, what we'll do is take a big loaf of French or Italian bread and we will cut this into 1in slices. And then we'll eventually cut those slices into strips.

And then finally into about 1 in cubes. And by the way,

this is a 1 and 12B loaf. And it's probably going to give us a little more than we need. But for this recipe, I find a oneb loaf not quite enough. So if you have to use one and a half loaves, go ahead. And like I said, we'll do 1in cubes. Although that's going to be up to you. But be careful not to go too much bigger. Otherwise, things are going to be harder to layer. But no matter the size, once we're done with our cubis phase, we'll spread everything out into a nice even layer.

And then we'll let it sit on the counter

overnight so it gets a little bit stale.

Okay, you don't want to do this with fresh bread or really, really dry hard bread. So, I find leaving it out overnight works perfectly. But if your bread's already stale, you could probably skip this step. And then when we're ready to start our stratda, if we're going to use sausage, which I always am, we will add that to a pan with a little bit of olive oil set over mediumigh heat. And we'll go ahead and break that up into small crumbles and wait for it to lose its raw appearance and start to brown up a little bit.

And once that happens, that's our cue to toss in our diced onion. And we could also,