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Sun Dried Tomato and Chicken Sausage Strata
Serves 8

4 cups whole wheat bread, crusts removed, cut into 1 inch pieces
4 cups sourdough bread, crusts removed, cut into 1 inch pieces
1 ounce sun dried tomatoes, not packed in oil
1/2 cup boiling water
3/4 pound mild Italian chicken sausage
1 clove garlic, peeled and minced
1/2 cup shallot, chopped
1 tablespoon fresh sage, chopped
4 eggs
2 cups 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup Asiago cheese, grated
Non stick cooking spray

Spray a 9-inch pie pan with two inch sides lightly with cooking spray. In a small bowl, pour boiling water over tomatoes and let soak until tomatoes are soft, about 20 minutes. Squeeze liquid from tomatoes, reserving liquid, and chop fine. Place in a large bowl.

Heat a medium skillet over medium-high heat. Add chicken sausage and break up into small pieces with wooden spoon. Brown sausage until cooked through. Drain on paper towels and add to tomatoes.

Return skillet to heat without wiping out. Add shallots and garlic, cooking until light brown. Add sage and cook until fragrant, about 30 seconds. Add tomato soaking water, scraping up any brown bit on bottom of pan. Boil until liquid has evaporated and add to chicken sausage. Add bread cubes to bowl.

In a medium bowl, whisk together eggs, milk, salt and pepper. Pour over bread and mix gently. Pour strata into pie plate and wrap well with plastic wrap. Refrigerate overnight.

Preheat oven to 350 degrees. Remove plastic wrap and bake strata for 1 hour until puffed and golden brown. If strata gets too brown, lightly cover with foil. Let cool 10 minutes on a wire rack. Run a sharp knife around the edge to loosen, cut into wedges and serve.

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