Sausage, Cheddar and Apple Strata (adapted from Cooking with Shelburne Farms)

(Serves 6-8)

* ¾ pound (5 to 6 cups) cubed crusty bread, such as sourdough or multigrain
* 4 medium shallots, sliced
* 1 tablespoon olive oil
* 3 apples, peeled, cored and cut into 3/4-inch cubes
* 1 ½ cups grated sharp cheddar cheese (about 6 ounces)
* 1 pound Italian-style sausage, removed from casings if in links
* 4 eggs
* 1 quart (4 cups) half-and-half
* ½ teaspoon salt
* freshly ground black pepper

Preheat the oven to 350 degrees F. Place the bread cubes on a large rimmed baking sheet and toast in the oven for about 15 minutes, until golden brown around the edges.

Meanwhile, saute the sliced shallots in the olive oil in a skillet until translucent and starting to brown. Add the sausage to the skillet and cook until no longer pink, breaking up into pieces with a fork. Season with salt and pepper, and set aside.

Whisk together the eggs and half-and-half in a bowl with the salt and a few grinds of black pepper, and set aside.

Lightly grease a 9×13 (or equivalent) baking dish. In the bottom of the baking dish, spread half of the sausage/shallot mixture, half of the cubed apples, and half of the cheddar cheese. Top with the toasted bread cubes. On top of the bread cubes, layer the remaining sausage/shallot mixture and the remaining cubed apples. Pour the half-and-half mixture over the dish, pressing the bread cubes down gently so they all get moistened. Top with the remaining grated cheddar.

Bake for 40-50 minutes, until golden brown on top and set.