• Cooking Time: 45-55
  • Servings:
  • Preparation Time:


  • 1 (10 ounce) package frozen spinach, thawed
  • 1 1/2 cups finely chopped onions (1 large)
  • 3 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 8 cups French bread or Italian bread, in 1 inch cubes (1/2 lb)
  • 6 ounces coarsely grated gruyere (2 cups)
  • 2 ounces finely grated parmigiano-reggiano cheese (1 cup)
  • 2 3/4 cups milk
  • 9 large eggs
  • 2 tablespoons Dijon mustard


  • Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
  • Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes.
  • Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute.
  • Stir in spinach, then remove from heat.
  • Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture.
  • Sprinkle with one third of each cheese.
  • Repeat layering twice (ending with cheeses).
  • Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata.
  • Chill strata, overnight, covered with plastic wrap, (at least 8 hours for bread to absorb custard).
  • Preheat oven to 350F.
  • Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes.
  • Let stand 5 minutes before serving.


We used to make this at the restaurant along with the blueberry stuffed french toast for Sunday brunch. These satisfied both the sweet and the savory

Categories: Breakfast  Casserole 
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