serves 8 – 10

adapted from NY Times

Using croissants as the bread component gives this strata a wonderful buttery taste. The mild nuttiness of the Gruyère compliments it well.  Prepare the day before and bake to serve.

• 1lb croissants (about 5 to 7), split horizontally into 2 pieces
• 1TBS extra-virgin olive oil, more for baking dish
• 1bunch scallions (6 to 7), white and light green parts thinly sliced, greens reserved
• 1lb sweet Italian sausage, casings removed
• 2tsp finely chopped fresh sage (or 1 tsp dried)
• 8large eggs
• 3cups whole milk
• 1cup heavy cream
• 8oz Gruyère, finely grated, not shredded (about 2 cups)
• 1¼tsp kosher salt
• 1tsp black pepper

Heat oven to 500°F. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.

In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes.  Remove from the heat.

In a large bowl, toss together croissants and sausage mixture.

In a separate large bowl, whisk together eggs, milk, cream, 1½ cups cheese, sage, salt and pepper until well combined.

Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.

When you’re ready to bake the casserole, heat oven to 350°F. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is set, golden brown and firm to the touch, 45 to 55 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.