Spinach and Cheese Strata
Cook Time
45 to 55 minutes
Rating
0 out of 5 stars
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Ingredients
6-8 servings
- 1 (10 ounce) package frozen spinach, thawed, squeeze of all excess liquid, and chopped
- 1 1/2 cups finely chopped onion (1 large)
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
- 8 cups cubed French or Italian bread in 1-inch cubes (1/2 lb)
- 6 ounces coarsely grated Gruyère (2 cups)
- 2 ounces finely grated parmesan (1 cup)
- 2 3/4 cups milk
- 9 large eggs
- 2 tablespoons Dijon mustard
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Preparation
Step 1
Sauté onion in butter in a large, heavy skillet over medium heat until soft, about 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and continue cooking for one minute.
Step 2
Stir in spinach, remove from heat and set aside.
Step 3
Spread one third of the bread cubes in a well-buttered 3-quart gratin dish or other ceramic baking dish. Top with one-third of spinach mixture and one-third of each cheese.
Step 4
Repeat layering twice with remaining bread, spinach, and cheese.
Step 5
Whisk eggs, milk, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl and pour evenly over strata.
Step 6
Cover with plastic wrap and chill strata for at least 8 hours or up to a day.
Step 7
The next day, let it stand at room temperature for 30 minutes while preheating the oven to 350°F.
Step 8
Bake strata, uncovered, in the middle of the oven until puffed, golden brown, and cooked through, 45 to 55 minutes.
Step 9
Let stand 5 minutes before serving.
Step 10
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Chef's notes
You can prepare this dish the night before, making it ideal for brunches.
The dish is considered a savory bread pudding and is a great addition to a breakfast table.
