Spinach and Cheese Strata

This is one of my favorite brunch recipes. You do most of the work the night prior and before your guests arrive all you have to do is bake it. Leftovers taste great too.

Adapted from Epicurious

1 16-ounce package of frozen chopped spinach, thawed

1 large onion, diced

2 tablespoons unsalted butter

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon nutmeg

9 cups of cubed bread, cut in to 1" pieces, French or Italian bread, (I usually buy an 11 ounce baguette and this works well)

2 cups (8 ounces) shredded cheddar cheese

1 cup (2 ounces) grated Parmesan cheese

2 3/4 cups milk

9 large eggs

1 tablespoons Dijon mustard

Squeeze as much liquid as possible from the spinach.

In a pan over medium-high heat, melt the butter and then sauté the onions. Cook until softened, about 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper and the nutmeg and cook one more minute. Stir in the spinach and remove from heat.

In a mixing bowl, whisk together the milk, eggs, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the spinach mixture, bread cubes and cheeses. Mix to coat evenly. 

Grease a 9"x13" baking dish (3 quart capacity). Pour the strata mixture in to the dish. Cover and allow to chill overnight, or at least 8 hours.

Let the strata stand at room temperature for 30 minutes. Meanwhile, preheat your oven to 350F. Bake the strata for 45-65 minutes (this will vary based on your baking form and overall thickness). Let is stand for 5 minutes before serving.

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