I found this recipe on a blog recently and made it for a brunch. It may not be too healthy, but it was a definite hit!
Spinach and Cheese Strata
Adapted from Gourmet (sniffle), February 2003
Serves 6 to 8
1 (10 ounce) package frozen spinach, thawed, squeeze of all excess liquid, and chopped
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed French or Italian bread in 1-inch cubes (1/2 lb)
6 ounces coarsely grated Gruyère (2 cups)
2 ounces finely grated parmesan (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard
Sauté onion in butter in a large, heavy skillet over medium heat
until soft, about 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper
and nutmeg and continue cooking for one minute. Stir in spinach, remove
from heat and set aside.
Spread one third of the bread cubes in a well-buttered 3-quart gratin
dish or other ceramic baking dish. Top with one-third of bread
cubes,one-third of spinach mixture and one-third of each cheese. Repeat
layering twice with remaining bread, spinach and cheese.
Whisk eggs, milk, mustard and remaining 1/2 teaspoon salt and 1/4
teaspoon pepper together in a large bowl and pour evenly over strata.
Cover with plastic wrap and chill strata for eat least 8 hours or up to a
day.
The next day, let it stand at room temperature for 30 minutes while
preheating the oven to 350°F. Bake strata, uncovered, in middle of oven
until puffed, golden brown, and cooked through, 45 to 55 minutes. Let
stand 5 minutes before serving.
