Strata with Italian sausage and sweet peppers

Ingredients:

• Unsalted butter, room temperature, for greasing the pan
• 1 tbsp. l. olive oil
• 350 g raw sweet Italian sausage, casings removed
• 2 sweet red peppers, chopped
• 3 cups cream (10%)
• 1/4 tbsp. grated parmesan
• 2 tbsp chopped fresh parsley
• 10 large eggs
• 1 loaf (350 g) rustic Italian bread, preferably stale, cut into 2.5 cm cubes (about 6 cups)
• 2 tbsp. grated mozzarella

Preparation:

1. Grease a 22x32cm baking dish with butter.
2. Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any lumps with a wooden spoon, until browned, about 5 minutes; transfer to a bowl with a slotted spoon. Add the bell pepper to the skillet along with 1/4 teaspoon of salt and cook, stirring occasionally, until softened, about 4 minutes. Set aside.
3. In a medium bowl, combine the cream, Parmesan, parsley, eggs, 1 1/2 teaspoons salt and some freshly ground black pepper.
4. Place half the bread cubes in the prepared baking dish. Sprinkle with 1.5 cups of mozzarella, then the sausage and peppers. Top with the remaining bread cubes and pour the egg mixture evenly over the top. Cover with plastic wrap and let sit at room temperature for 30 minutes to 1 hour. If making ahead, after adding the egg mixture, cover with plastic wrap and refrigerate overnight, then let the casserole layers come to room temperature while the oven preheats.
5. Preheat oven to 160°C (325°F). Remove the plastic wrap and sprinkle the remaining 1/2 cup mozzarella over the strata. Bake until slightly puffed and set in the center, 40-50 minutes. Let cool for 5 minutes and serve.