| Cook Time: 1 hr | Prep Time: 30 min | | Yield: 8 servings | |
Ingredients:
1(10-ounce) package frozen spinach, thawed
2 cups finely chopped onion, 2 medium
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon fresh black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread, 1/2 pound
6 ounces coarsely grated Gruyère Swiss cheese, 2 cups
2 ounce grated Parmesan cheese, 1 cup
3 cups milk
10 large eggs
2 tablespoons Dijon mustard
Instructions:
Squeeze handfuls of spinach to remove as much liquid as possible, then chop. Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, breaking up any large spinach chunks, then remove from heat.
In a 3 quart casserole dish add bread cubes, spinach mixture and most of cheeses, saving a couple ounces to sprinkle on top. Mix with hands or utensils to disperse ingredients equally.
Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Bread should be barely swimming in egg mixture.
Chill strata, covered with plastic wrap, at least 8 hours, for bread to absorb custard.
The next day: Preheat oven to 350°F. Let strata stand at room temperature 30 minutes. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Tap on top and it should not jiggle. Let stand 5 minutes before serving.
Notes:
For variation add cooked sausage or bacon, prosciutto, sautéed veggies such as zucchini, peppers & garlic or top with sliced tomatoes. Also herbs such as basil and parsley make great additions. Use fresh spinach instead of frozen. Sauté with cooked onio
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