- 1/2 cup sun-dried tomatoes (not oil packed), chopped
- 12 ounces hot Italian sausage, casing removed
- 3 1/2 cups milk (do not use low-fat or nonfat)
- 8 large eggs
- 2 teaspoons minced fresh thyme or 3/4 teaspoon dried
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 11 slices white sandwich bread (about 1 pound), crusts trimmed, bread cut into 1-inch pieces
- 1/2 cup chopped onion
- 1/2 cup fresh grated Parmesan cheese (about 1 1/2 ounces)
- 1 cup (packed) grated mozzarella cheese (about 4 ounces)
- 1/4 cup crumbled soft fresh goat cheese (such as Montrachet)
- Chopped fresh parsley
- Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover. Let stand until softened, about 15 minutes. Drain.
- Sauté sausages in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to paper towels and drain well.
- Butter 13x9x2-inch glass baking dish. Whisk milk, eggs, thyme, salt and pepper in large bowl to blend. Add sun-dried tomatoes, sausage, bread, onion and Parmesan cheese and stir to blend. Transfer to prepared dish. Cover and refrigerate at least 4 hours or overnight.
- Preheat oven to 375°F. Bake strata uncovered until puffed and golden brown, about 45 minutes. Sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 minutes. Transfer pan to rack and cool 5 minutes. Sprinkle with parsley.