Spinach and Cheese Strata - The quickest, easiest (and cheapest, really), make-ahead savory bread pudding! Perfect for brunch get-togethers or even as a lazy dinner option. You can really have it for any time of the day!

The quickest, easiest (and cheapest, really), make-ahead savory bread pudding! Perfect for brunch get-togethers or even as a lazy dinner option. You can really have it for any time of the day!

Spinach and Cheese Strata - The quickest, easiest (and cheapest, really), make-ahead savory bread pudding! Perfect for brunch get-togethers or even as a lazy dinner option. You can really have it for any time of the day!

I love a good savory bread pudding.

They’re amazing for a crowd when you have people over for brunch.

Which never really happens in our house.

But still. I’ll make this for just the two of us.

And for Butters – he’ll have the scraps and crumbs.

But what I really love about this is the garlicky spinach and the three types of cheese here.

Spinach and Cheese Strata - The quickest, easiest (and cheapest, really), make-ahead savory bread pudding! Perfect for brunch get-togethers or even as a lazy dinner option. You can really have it for any time of the day!

Yes, three!

We have Swiss, Gruyere and Parmesan in which all three play important roles.

Simply soak the challah bread cubes overnight, let it come to room temperature for about 30 minutes and bake until cooked through.

That’s it.

I also like to serve with a sprinkle of freshly grated Parm once it comes out of the oven.

Because we clearly don’t have enough cheese here.

Spinach and Cheese Strata

The quickest, easiest (and cheapest, really), make-ahead savory bread pudding! Perfect for brunch get-togethers or even as a lazy dinner option. You can really have it for any time of the day!

8 hours 45 minutes35 minutes

Ingredients:

  • 1 1/4 cups whole milk
  • 5 large eggs
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup sliced green onions
  • 1 (12-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 6 cups (1-inch) cubed challah bread
  • 3/4 cup shredded Swiss cheese, divided
  • 3/4 cup shredded Gruyere cheese, divided
  • 1/4 cup freshly grated Parmesan cheese, divided

Directions:

  1. In a large bowl, whisk together milk, eggs, Dijon and nutmeg; season with salt and pepper, to taste; set aside.
  2. Melt butter in a 12-inch oven-proof skillet over medium-high heat. Stir garlic, green onions and spinach until heated through, about 3-5 minutes. Remove from heat.
  3. Stir in bread cubes and gently toss to combine. Pour milk mixture evenly over the top. Stir in 1/2 cup Swiss, 1/2 cup Gruyere, and 2 tablespoons Parmesan.
  4. Cover and place in the refrigerator for at least 8 hours or overnight.
  5. Preheat oven to 375 degrees F. Remove strata from the refrigerator, let sit for 30 minutes.
  6. Sprinkle with remaining 1/4 cup Swiss, 1/4 cup Gruyere and 2 tablespoons Parmesan.
  7. Place into oven and bake for 25-30 minutes, or until puffed, golden brown and cooked through.
  8. Serve immediately.

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