Print

Spinach and Cheese Strata

spinach and cheese strata - featured image
Print Recipe

A cozy and comforting savory bread pudding layered with eggs, melty cheese, and sautéed spinach, perfect for brunch and can be prepped ahead.

Ingredients

Scale
  • 6 cups cubed day-old crusty bread (sourdough or French bread)
  • 8 large eggs (room temperature)
  • 2 ½ cups whole milk (or half-and-half or dairy-free milk)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese
  • 6 cups fresh baby spinach (lightly sautéed)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • Salt to taste
  • Freshly cracked black pepper to taste
  • A pinch of nutmeg (optional)
  • 2 tablespoons chopped fresh parsley or chives

Instructions

  1. Cube about 6 cups of day-old crusty bread into roughly 1-inch pieces. Spread on a baking sheet to dry out slightly if too fresh.
  2. Heat 2 tablespoons unsalted butter in a skillet over medium heat. Cook diced onion until translucent, about 4 minutes. Add minced garlic and sauté for 30 seconds. Add fresh spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool.
  3. In a large mixing bowl, whisk together 8 large eggs and 2 ½ cups whole milk. Season with salt, pepper, and a pinch of nutmeg if using. Whisk until combined and slightly frothy.
  4. Lightly grease a 9×13-inch baking dish. Layer half the bread cubes evenly on the bottom. Sprinkle half the sautéed spinach mixture over the bread, then half of the shredded cheese blend. Repeat layers with remaining bread, spinach, and cheese. Pour custard evenly over the dish, pressing down gently. Sprinkle chopped parsley or chives on top.
  5. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight. Preheat oven to 350°F (175°C). Remove plastic wrap, cover loosely with foil, and bake for 35 minutes. Remove foil and bake an additional 15 minutes until golden and bubbly. Let cool for 10 minutes before serving.

Notes

Use day-old bread to prevent sogginess. Sauté spinach thoroughly to remove excess moisture. Let the assembled strata rest in the fridge for at least 4 hours or overnight for best texture. Baking times may vary; check doneness with a knife inserted in the center. Avoid overbaking to keep custard creamy.

Nutrition

Keywords: spinach strata, cheese strata, brunch recipe, savory bread pudding, make-ahead brunch, easy brunch casserole

Find it online: https://tessierecipes.com/spinach-and-cheese-strata-recipe-5-easy-steps-for-perfect-brunch/