Spinach and Cheese Strata

Adapted from Gourmet magazine, February, 2003. Serve this delectable strata with our Heavenly Ham for a springtime brunch. Round out the meal with a fresh fruit salad. Assemble the strata the day before serving. Refrigerate overnight and it’s ready to pop in the oven the next morning.

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Ingredients:

• 3/4 of a loaf of Challah bread, about 3/4 lb, sliced (available in our Bakery on Fridays and Saturdays)
• (2) 10-oz pkgs frozen chopped spinach, thawed
• 1½ cups fi nely chopped onion (about 1/2 lb)
• 3 Tbsp unsalted butter
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1/2 tsp nutmeg
• 2 cups shredded Comté Gruyère cheese (about 8 oz)
• 1 cup shredded Parmigiano Reggiano (about 4 oz)
• 2¾ cups milk
• 9 large eggs
• 3 Tbsp Dijon mustard

Directions:

Several hours before assembling strata, place bread slices in a single layer on a cookie sheet and allow it to “dry out”. Cut into 1-inch pieces.

Squeeze handfuls of spinach to remove as much liquid as possible. Cook onion in butter in a large skillet over moderate heat, stirring occasionally, until soft, about 5 minutes. Add 1/2 tsp salt, 1/4 tsp pepper, and nutmeg. Cook, stirring, for about 1 minute. Add spinach and stir to combine. Remove from heat.

Spray a 9x13-inch baking dish with cooking spray. Spread one half of bread cubes in baking dish. Top evenly with one half of spinach mixture. Sprinkle with one half of each cheese. Repeat layering.

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

Let strata stand at room temperature for 30 minutes before baking. Preheat oven to 350º F. Bake strata, uncovered, in the middle of the oven until puffed, golden brown, and cooked through, 50-55 minutes. Let stand 10 minutes before cutting. Makes 12-14 servings

Per serving: 304 calories (50% calories from fat); 17g total fat; 9g saturated fat; 197mg cholesterol; 709mg sodium