I thought my aunt's cooking was a relic of the past, but I've rediscovered it, and it's more flavorful than ever!

Servings: 6-8 servings

1 pound breakfast sausage, crumbled
8 cups cubed crusty bread
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
8 large eggs
2 cups milk
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley

1. Preheat your oven to 350°F (175°C).

2. In a skillet over medium heat, cook the crumbled sausage until browned and cooked through. Drain any excess fat.

3. In a large mixing bowl, combine the cubed bread, cooked sausage, and both cheeses. Toss gently to mix.

4. In another bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until well combined.

5. Grease a 9x13-inch baking dish and spread the bread mixture evenly in the dish.

6. Pour the egg mixture over the bread and sausage, ensuring all the bread is soaked.

7. Cover the dish with aluminum foil and let it sit for at least 30 minutes, or refrigerate overnight for a deeper flavor.

8. Bake the strata, covered, for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the center is set.

9. Remove from the oven and let it cool slightly before sprinkling with chopped parsley. Serve warm.