Shelly's Recipe

SPINACH AND CHEESE STRATA

Category: Breakfast Casseroles

1 (10-oz) pkg frozen spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 tbsp unsalted butter
1 tsp salt
1/2 tsp black pepper
1/4 tsp freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread (1/2 lb)
6 oz coarsely grated Gruyere (2 cups)
2 oz finely grated Parmigiano-Regiano (1 cup)
2 and 3/4 cups milk
9 large eggs
2 tbsp Dijon mustard

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 to 5 minutes. Add 1/2 tsp salt, 1/4 tsp pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, and then 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 one third of spinach mixture.

Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).

Whisk together milk, eggs, mustard, and remaining 1/2 tsp salt and 1/4 tsp pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).

Preheat oven to 350. 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. Let stand 5 minutes before serving.

Note: Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking. Makes 6 to 8 servings.