Preheat oven to 350°F. Butter 13×9x2- inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.

Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauteacute; over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.

Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausagepepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.

[ i substituted shallots for green onions, feta and mozzarella for fontina, and used eight eggs.  cause i love you guys. ]

Also, this:

ALMOND POPPY SEED SWIRLS or COCONUT CARDAMOM MUTHAFUCKIN GOOD YUM

INGREDIENTS

• 1/2 cup (1 stick) butter, melted, cooled
• 1/2 cup finely chopped almonds
• 3 tablespoons poppy seeds
• 3 tablespoons golden brown sugar
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon

• 1 1-pound loaf frozen white bread dough, thawed

Brush 13×9x2-inch glass baking dish with 1 tablespoon melted butter. Combine almonds, poppy seeds, brown sugar, sugar and cinnamon in shallow dish.

Cut bread dough into 12 equal pieces. Roll out 1 dough piece on floured surface to 9×1-inch strip. Dip both sides of dough strip into melted butter, then dip into almond mixture, coating well. Roll up into spiral and stand in prepared baking dish. Repeat with remaining dough pieces, melted butter and almond mixture. Sprinkle any remaining almond mixture over rolls. Drizzle with any remaining melted butter.

Let rolls rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.

Preheat oven to 375°F. Bake rolls until golden brown, about 25 minutes. Serve rolls warm.

[ uh, yeah, i substituted coconut for almonds and cardamom for poppy seeds, and cut the quantity wayy down.  word! ]