About 10 slices firm bread, crusts removed
1/2 stick butter
1 1/2 c. shredded cheddar cheese
6 eggs, beaten
2 c. half and half
1/2 tsp. salt
1 lb. bulk pork sausage

Spread with butter. Place in greased 13 x 9 x 2 inch casserole. Crumble sausage into skillet. Cook gently stirring to keep it in small pieces, until no longer pink. Lift out of skillet with slotted spoon. Discard fat. Spread over bread. Sprinkle cheese over sausage. In bowl combine half and half, eggs, and salt. Mix well. Pour over cheese. Cover and chill overnight. Preheat oven to 350 degrees. Remove casserole from refrigerator. Let stand 15 minutes to room temperature. Bake strata, uncovered, until set, about 45 minutes. Let stand a few minutes before cutting. Makes 8-12 servings.