Trust us when we say this strata is out of this world. It's a cross between bread pudding and stuffing, but filled with more flavor than you ever thought possible. Slightly sweet brioche is the base, and an eggy mixture of Italian sausage and rosemary takes brunch to a whole new level.

Directions

1. Preheat oven to 350F and grease a 9" x 13" baking dish with olive oil.
2. Finely chop onion and pepper and mince garlic. Sauté in a medium skillet with the rosemary and remaining olive oil until fragrant. Set aside and remove rosemary leaves from stems.
3. In the same pan, cook sausage on medium-high heat until browned. Set aside.
4. Crack eggs into a large bowl and whisk with milk. Add oregano, rosemary leaves, vegetable mixture, and sausage, stirring to combine.
5. Tear or cut brioche loaf into 1-inch cubes or chunks. Spread on bottom of baking dish.
6. Pour wet mixture over the bread. Sprinkle cheese on top and bake for 45-50 minutes, or until golden brown and bubbling.