Spinach and Cheddar Strata

Sourdough bread and cheese, well I could defiantly live on these two foods hands down. But add a few other ingredients, and voila, you’ve got an incredible Spinach and Cheddar Strata. OK, so you say you are not a huge fan of spinach — try this recipe and I’ll make a believer out of you!

The tangy sourdough morsels engulfed by gooey sharp white cheddar cheese and sprinkled with healthy douse of chopped spinach and surrounded in a rich egg base is perfect for a weekend breakfast, special brunch or even an easy weeknight dinner. It’s super simple to prepare — you make it one day in advance, then when you’re ready to eat all you have to do is heat up your oven and you’ll have a warm scrumptious and comforting dish.

Spinach and Cheddar Strata
(recipe adapted from Martha Stewart)

1 large package (16 oz) frozen chopped spinach (thawed with all of the moisture pressed out)
1 large sourdough baguette, sliced into 1-inch cubes
7 large eggs
1 cup heavy cream
1 cup milk
2 cups grated sharp white cheddar cheese
1/4 teaspoon ground nutmeg
Coarse salt and pepper to taste

In a large bowl, add the eggs and beat gently with a whisk. Add the cream, nutmeg and salt and pepper and whisk until combined. Pour over the layered mixture. Press down gently then cover with plastic wrap and refrigerate 8-hours (or overnight) to allow for the bread to absorb the liquid.

When you are ready to bake, set your oven to 350 degrees and take out the strata to let come to room temperature for 30 minutes. Place in the oven and bake for 50-60 minutes or until puffed and the top is browned. Let rest for about 10 minutes before cutting into squares. Serve warm.