1/2 lb. sausage meat
8 slices homemade-type white bread, crusts removed and the bread cut into 1/2-inch cubes
3/4 lb. Monterey Jack cheese, grated
4 lg. eggs, beaten lightly
1 1/2 c. milk
1/2 tsp. salt
1 tsp. Dijon-style mustard
A pinch of cayenne
1/2 tsp. Worcestershire sauce
3 tbsp. unsalted butter, melted and cooled

In a skillet brown the sausage over moderately high heat, breaking it up with a fork, and with a slotted spoon transfer it to paper towels to drain.

Brush a 1-quart souffle dish with some of the fat remaining in the skillet. Arrange a third of the bread cubes in the bottom of the dish and sprinkle them with 1/3 of the cheese. Top the cheese with all the sausage; top the sausage with half the remaining bread. Sprinkle half the remaining cheese over the bread. Top the strata with the remaining bread and press the layers together slightly.

In a bowl whisk together the eggs, milk, salt, mustard, cayenne, and Worcestershire sauce. Pour the mixture over the strata and sprinkle the top with the remaining cheese. Drizzle the top with the melted butter and chill, covered, for at least 1 hour or overnight.

Remove the strata from the refrigerator and let it stand at room temperature for 45 minutes. Put the dish in a baking pan and add enough hot water to the pan to reach halfway up the sides of the dish. Bake the strata in a preheated 350 degree oven for 1 hour to 1 1/2 hours, or until golden brown and set.