Cheesy Pumpkin, Sausage, and Apple Strata
WHAT YOU NEED
- Butter, softened
- 1 lb. Loaf of bakery bread, crust removed and bread sliced in 1/2” slices
- 3/4 cup Pumpkin Puree
- Salt and Pepper
- 1 Chipotle Pepper in adobo sauce (optional)
- 1 Green Apple, small dice
- 1/2 lb. Pork Sausage, casings removed
- Leaves from 3 Sprigs Fresh Thyme
- 1 cup Cacique® Four Quesos Blend Shredded Cheese
- 2 large Eggs
- 1 1/2 cup Milk
- Note: If looking to make a 9- by-13- inch baking dish, just double this recipe.

HOW TO MAKE IT
- Preheat oven to 375°F and grease a 9-by-6-inch baking dish with butter.
- In a skillet over medium heat, cook sausage breaking up into bite size pieces until cooked through, about 6-8 minutes. Transfer sausage to a bowl and set aside to cool down.
- Season pumpkin puree to taste with salt and pepper, approximately ½ teaspoon. Optional: for a little spice, blend seasoned pumpkin mixture with 1 chipotle pepper until smooth. Transfer to bowl.
- Arrange one-third of the bread at the bottom of the baking dish and then spread with half of the pumpkin mixture. Top with half of the sausage, half of the apple, half of the thyme leaves, and one-third of Cacique® Four Quesos Blend shredded cheese. Repeat one more layer, and top with the final third of bread and cheese.
- In a bowl, whisk together the eggs and milk. Season to taste with salt and pepper, approximately 1 teaspoon of salt and pepper to taste. Pour custard evenly over the dish. Press bread to absorb custard; wait a few minutes to allow all liquid to soak in thoroughly. Loosely cover with foil and bake in the center of the oven for 30 minutes or until bubbling and edges have begun to brown. Remove foil and continue to bake for another few minutes to let top get golden brown.
- Allow strata to sit for 5-10 minutes before cutting into squares and serving warm.