We've already covered entertaining anxiety, and how whipping up a super low-key, no-effort dinner is one way to entertain with ease. The make-ahead brunch is another great way to show off your hostess-with-the-mostest skills. I recently invited a bunch of folks over for a casual brunch; I told them to show up anytime between noon and 3 pm, and promised plenty of bacon and bloody marys (this is a great way to ensure excellent turnout, by the way). I decided something a little more substantial might be in order, so I also made a couple of egg strata casseroles the day before. This is one of my absolute favorite brunch recipes; I've made it countless times, and it never turns out anything but delicious. It's fantastic because you assemble it the day before and leave it in the fridge overnight, so the morning of your brunch, all you have to do is pop it in the oven.

Savory Sausage and Cheese Bread Pudding

Makes 6 to 8 servings

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 1 medium red bell pepper, cored, seeded, and chopped
• 1 pound sweet Italian pork or turkey sausage, casings removed
• 6 large eggs
• 2 tablespoons Dijon mustard
• 1 1/2 teaspoons Italian herb seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon freshly milled black pepper
• 1 quart milk
• 12 slices day-old, firm white sandwich bread, crusts trimmed
• 2 cups (8 ounces) shredded sharp Cheddar

1. In a large skillet, heat the oil over medium heat. Add the onion and red bell pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add the sausage and cook, breaking up the sausage with the side of a spoon until it loses its pink color, about 10 minutes. Drain off any liquid in the skillet and set the sausage mixture aside.

2. In a large bowl, whisk the eggs, mustard, Italian seasoning, salt, and pepper. Gradually whisk in the milk. Set aside.

3. Lightly butter a 13x9-inch glass baking dish. Line the bottom of the prepared dish with the bread slices, trimming to fit, if needed. Sprinkle the bread with half of the cheese, then spread with all of the sausage mixture. Top with the remaining bread slices. Slowly pour the egg mixture over the bread, allowing it to soak in. Sprinkle the top with the remaining cheese. (The pudding can be prepared the night before, covered tightly with plastic wrap, and refrigerated.)

4. Position a rack in the center of the oven and preheat to 325 degrees F. Uncover the pudding and bake until a knife inserted in the center comes out clean, about 1 1/2 hours. Let stand 10 minutes before serving.

Recipe courtesy of Rick Rodgers, Christmas 101, Broadway Books, 1999

My notes: I doubled the recipe and made 2 casseroles, which was more than enough to feed my crowd. Don't forget to leave the bread out the day before so it dries out and can better absorb the egg mixture. Also, feel free to play around with the recipe -- this time, I didn't bother trimming the crusts, which made for a more rustic presentation. I also used some Monterey Jack cheese along with the Cheddar, because I already had some in the fridge. And, I always use turkey sausage in case I have any non-pork eaters in the group.