Preheat your oven to 350°F (175°C). Lightly coat a 9x13-inch baking dish with cooking spray.

In a skillet over medium heat, cook the ground pork sausage until browned and cooked through, breaking it into crumbles. Drain excess fat.

Spread half of the bread cubes evenly in the prepared dish. Sprinkle half of the shredded Cheddar and half of the sausage over the bread. Repeat layers with remaining bread, cheese, and sausage.

In a large bowl, whisk together eggs, milk, heavy cream, salt, and pepper until the mixture is smooth and uniform.

Pour the egg custard evenly over the layered strata, pressing gently to help the bread absorb the liquid. Cover and refrigerate for at least 8 hours or overnight.

Remove the cover and bake the strata in the preheated oven for 45–55 minutes, until the top is golden brown and the custard is set in the center.

Let the strata rest for 10 minutes before slicing. Serve warm, garnished with fresh herbs like chives or parsley if desired.