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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 10-oz package frozen spinach, thawed 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 (1 inch) French or Italian bread (about 1/2 lb) 6 oz coarsely grated Gruyere (2 cups) 2 oz finely grated Parmigiano-Reggiano (1 cup) 2 3/4 cups milk 9 large eggs 2 tablespoons Dijon mustard Instructions: Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop. Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4-5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Cook, stirring constantly, for 1 minute. Stir in spinach, remove from heat. Spread 1/3 of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with 1/3 of the spinach mixture. Sprinkle with 1/3 of each cheese. Repeat layering twice (ending with cheese). Whisk together milk, eggs, mustared and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill, covered with plastic wrap, at least 8 hours for bread to absorb custard. Preheat oven to 350 degrees F. Let strata stand at room temperature for 30 minutes. Bake strata, uncovered, in middle of oven until puffed, golden brown and cooked through, about 45-55 minutes. Let stand 5 minutes before serving. Notes: Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking. |
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