Using croissants as the bread component gives this strata a wonderful buttery taste. The mild nuttiness of the Gruy\u00e8re compliments it well.\u00a0 Prepare the day before and bake to serve.<\/p>\n
In a medium skillet over medium-high heat, warm the olive oil.<\/strong> Add sliced scallions<\/strong> and sausage meat;<\/strong> cook, breaking up meat<\/strong> with a fork, until mixture is well browned, about 5 minutes.\u00a0 Remove from the heat.<\/p>\n In a large bowl, toss together croissants<\/strong> and sausage<\/strong> mixture.<\/p>\n In a separate large bowl, whisk together eggs, milk, cream,<\/strong> 1\u00bd<\/span> cups cheese, sage, salt<\/strong> and pepper<\/strong> until well combined.<\/p>\n Lightly oil a 9- x 13-inch baking dish. Turn croissant<\/strong> mixture into pan, spreading it out evenly over the bottom. Pour custard<\/strong> into pan, pressing croissants<\/strong> down gently to help absorb the liquid.<\/strong> Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.<\/p>\n When you\u2019re ready to bake the casserole,<\/strong> heat oven to 350\u00b0F. Scatter the remaining grated cheese<\/strong> over the top of the casserole.<\/strong> Transfer to oven and bake until casserole<\/strong> is set, golden brown and firm to the touch, 45 to 55 minutes. Let stand 10 minutes. Garnish with sliced scallion tops<\/strong> before serving.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 Gruy\u00e8re compliments it well.\u00a0 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…<\/p>\n
\nHeat<\/strong> oven to 500\u00b0F. Spread croissants<\/strong> on a large baking sheet and toast,<\/strong> 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.<\/p>\n