SPINACH AND CHEESE STRATA RECIPE

The food is usually amazing and, the bonuses, it gives me the chance to bring something also . Usually I tend to lean toward something on the side of a sweet muffin, scones, but the last time i made a decision to undertake this Strata. It's basically a savory bread pudding, and one delicious at the time. With spinach, onions, Gruyere and Parmesan cheese, this is often bound to be delicious. Needless to mention , this was alright received.

SPINACH AND CHEESE STRATA RECIPE

It is very convenient therein all preparatory work is completed the night before, and within the morning all you've got to try to to is bake and serve.

I think the general taste of the dish is great, but there are some changes i will be able to make next time. First, i will be able to multiply the quantity of spinach. If an ingredient makes it a recipe title, you ought to recover from the occasional bite. Plus, spinach tastes good, and good for us.

Also, i will be able to eliminate the mustard called within the original recipe. I found it unnecessary, and it appeared to beat many other flavors.

INGREDIENTS:

• 3 tbsp. unsalted butter
• 1½ cups onion, finely chopped
• 2 (10 oz.) packages frozen chopped spinach, thawed and drained
• 1 tsp. salt, divided
• ½ tsp. pepper, divided
• Dash freshly grated nutmeg
• 8 cups cubed French or Italian bread, cut into 1-inch cubes
• 6 oz. coarsely grated Gruyere (about 2 cups)
• 2 oz. finely grated Parmesan (about 2/3 cup)
• 9 large eggs
• 2¾ cup milk

INSTRUCTIONS:

1. Melt the butter in a medium skillet over medium heat.  Add the onions to the pan and sauté until soft, about 5 minutes.  Add ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the nutmeg, and continue to cook for 1 minute more.  Stir in the spinach, remove from the heat and set aside.
2. Butter the inside of a 2½-3 quart baking dish.  Layer the bottom of the dish with one third of the bread cubes.  Top with one third of the spinach mixture and one third of each of the cheeses.  Repeat these layers twice more with the bread, spinach and cheese.
3. In a medium bowl, combine the eggs, milk, the remaining ½ teaspoon of the salt and ¼ teaspoon of the pepper.  Whisk together until blended.  Pour the mixture evenly over the bread and spinach layered in the baking dish.  Cover with plastic wrap and chill for at least 8 hours or up to 1 day.
4. Remove from the refrigerator 30 minutes before baking.  Preheat the oven to 350˚ F.  Bake uncovered until puffed, golden brown and cooked through, 45-55 minutes.  Let stand at least 5 minutes before serving.

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