Alpine-Style Croissant Strata

Instructions

1. Heat oven to 475°F.
2. Place croissants cut side up on an ungreased 15 x 10-inch baking pan. Bake for 3-4 minutes or until lightly toasted. Cool on a wire rack. When cool enough to handle, cut croissants into 2-inch pieces.
3. Cook sausage and thyme in a large skillet over medium heat until meat is no longer pink; drain. Transfer sausage to a bowl. Wipe out the pan.
4. Melt butter in the same pan over medium heat. Add shallots; cook and stir for 4-5 minutes or until tender.
5. Arrange half of the croissants in a greased 13 x 9-inch baking dish. Layer with half of the sausage, shallots and Grand Cru®. Repeat step, starting with croissants.
6. Whisk the eggs, milk, cream, salt, pepper and red pepper flakes in a large bowl; pour over Grand Cru®, pressing down lightly. Cover and refrigerate overnight.
7. Remove strata from the refrigerator 30 minutes before baking. Heat oven to 350°F.
8. Bake, covered, for 20 minutes. Uncover; bake for 18-22 minutes longer or until a knife inserted near the center comes out clean and a thermometer inserted into egg mixture reads 160°F. Let stand for 10 minutes before serving. Garnish with thyme.