Breakfast Strata

This is a great breakfast/brunch dish, based on a recipe from the Joy of Cooking. It's very adaptable, so use what you've got on hand. Sometimes I add sauteed vegetables like zucchini and mushrooms, or leave out the meat. I use whatever kind of bread I have, but crusty, day-old Italian or French breads work best. I love making this for guests, since the work is all done the night before and then you just toss it in the oven in the a.m.
Serves 10-12.

one loaf crusty bakery bread (I use baguette), sliced into about 20 slices
five eggs
two thirds cup of milk
one pound breakfast meat (crumbled sausage, diced ham, etc.)
about one cup diced onion or shallots
four to six cups shredded cheese(s): swiss, cheddar, gruyere, provolone, whatever you like
about 1 tablespoon Herbs de Provence seasoning

The night before: Cook the breakfast meat. Add the onions and saute until translucent. Butter a casserole dish and assemble one layer of bread slices. Add about half of the meat mixture in an even layer. Add a layer of cheese. Repeat the layers, ending with a layer of bread. Mix up the eggs and milk in a bowl with the herbs and beat slightly. Pour over the layered casserole. Top with a generous layer of cheese. Cover and put in the fridge over night, or for at least a couple of hours.

In the morning, preheat the oven to 350 degrees. Bake the strata uncovered for about an hour, until the mixture is bubbly and the cheese is melty and has a nice crust on top. Cut and serve.