This is a great do ahead recipe and was made by Janice Elder of Charlotte, NC., in the 2009 Ultimate Cranberry Recipe Contest in which she was a finalist..Congratulations Janice and thanks for the recipe..we love it.
Spray 13 x 9-inch baking dish with cooking spray. Using serrated knife, cut baguette into 1/2 inch slices. Toast both sides until crisp and golden brown around edges.
Mix 1/2 cup cranberry sauce and the mustard in small bowl. Spread over 1 side toasted baguette slices. Arrange half of slices, cranberry side up, in bottom of dish, overlapping if necessary. Sprinkle evenly with turkey, ham, and cheese. Top with remaining toast, cranberry, side down.
Combine eggs, milk, salt, pepper, and pepper sauce in large bowl; whisk until well blended and slightly frothy. Pour mixture carefully into baking dish, making sure bread is soaked with liquid. Cover; refrigerate at least 4 hours or overnight.
Preheat oven to 350º. Bake for 60-70 minutes or until puffed and top is slightly golden and toothpick inserted in center comes out clean. Let cool for 10 minutes.
Meanwhile, blend remaining cranberry sauce and the vinegar in small bowl. Just before serving, sift powdered sugar over strata, Top each serving with dollop of cranberry mixture.