French Toast Strata Pie

This French toast strata is the ultimate make-ahead brunch centerpiece. Sliced Italian bread gets layered with crumbled country sausage and softened apple slices, then drenched in a 10-egg maple syrup custard seasoned with nutmeg. It refrigerates overnight and bakes the next morning while you pour the coffee.

The overnight soak is what transforms this from bread and eggs into a proper strata. The Italian bread absorbs that maple-nutmeg custard completely, swelling into a custardy, almost bread-pudding texture that’s firm enough to slice but soft and rich inside. Skipping the overnight rest means a dry, unevenly soaked dish with crunchy bread islands.

Country sausage and apples are a natural pairing. The savory, peppery sausage balances the maple sweetness, and the apple slices soften during that quick covered cook in the skillet before layering, so they’re tender throughout the strata instead of raw and crunchy. A final drizzle of warm maple syrup at the table is the finishing touch.

Chef Tips

• Cook the sausage and drain well. Excess grease will pool at the bottom of the pie plate and make the bread soggy in a bad way.
• Cover the apple slices while cooking for just 3 minutes. You want them softened but not mushy, since they’ll cook further in the oven.
• Press the bread down gently after pouring the custard so every piece makes contact with the liquid. This ensures even soaking overnight.
• Bake uncovered until set and golden. The center should jiggle slightly but not slosh when you shake the plate. It firms up as it rests.

Variations

• Cinnamon swirl bread instead of Italian bread adds another layer of spice and sweetness.
• Swap apples for pears when they’re in season for a softer, more delicate fruit flavor.
• Add sharp cheddar: Layer thin slices of cheddar between the bread for a savory-sweet combination with the maple and sausage.