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!
Ingredients
- 1 ¼ cups whole milk
- 5 large eggs
- 1 teaspoon Dijon mustard
- ¼ teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- ½ cup sliced green onions
- 1 12-ounce package frozen chopped spinach, thawed and squeezed dry
- 6 cups 1-inch cubed challah bread
- ¾ cup shredded Swiss cheese, divided
- ¾ cup shredded Gruyere cheese, divided
- ¼ cup freshly grated Parmesan cheese, divided
Instructions
- In a large bowl, whisk together milk, eggs, Dijon and nutmeg; season with salt and pepper, to taste; set aside.
- 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.
- 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.
- Cover and place in the refrigerator for at least 8 hours or overnight.
- Preheat oven to 375 degrees F. Remove strata from the refrigerator, let sit for 30 minutes.
- Sprinkle with remaining 1/4 cup Swiss, 1/4 cup Gruyere and 2 tablespoons Parmesan.
- Place into oven and bake for 25-30 minutes, or until puffed, golden brown and cooked through.
- Serve immediately.