SPINACH AND CHEESE STRATA

SPINACH AND CHEESE STRATA

The quickest, simplest (and cheapest, in reality), make-beforehand savory bread pudding! perfect for brunch get-togethers or at the same time as a lazy dinner alternative. you can in reality have it for any time of the day!

Honestly soak the challah bread cubes overnight, let it come to room temperature for approximately 30 minutes and bake until cooked via.

I additionally want to serve with a sprinkle of freshly grated Parm once it comes out of the oven.

because we truely don’t have enough cheese here.

INGREDIENTS:

• 1 1/4 cups whole milk
• 5 large eggs
• 1 teaspoon Dijon mustard
• 1/4 teaspoon ground nutmeg
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/2 cup sliced green onions
• 1 (12-ounce) package frozen chopped spinach, thawed and squeezed dry
• 6 cups (1-inch) cubed challah bread
• 3/4 cup shredded Swiss cheese, divided
• 3/4 cup shredded Gruyere cheese, divided
• 1/4 cup freshly grated Parmesan cheese, divided

INSTRUCTIONS:

1. In a massive bowl, whisk together milk, eggs, Dijon and nutmeg; season with salt and pepper, to flavor; set aside.
2. soften butter in a 12-inch oven-evidence skillet over medium-excessive warmth. Stir garlic, inexperienced onions and spinach until heated through, about 3-five minutes. get rid of from warmth.
3. Stir in bread cubes and gently toss to combine. Pour milk mixture flippantly over the top. Stir in half cup Swiss, half cup Gruyere, and a pair of tablespoons Parmesan.
4. cowl and area within the fridge for as a minimum eight hours or in a single day.
5. Preheat oven to 375 ranges F. dispose of strata from the refrigerator, allow sit for half-hour.
6. Sprinkle with final 1/4 cup Swiss, 1/four cup Gruyere and a pair of tablespoons Parmesan.
7. location into oven and bake for 25-half-hour, or until puffed, golden brown and cooked through.
8. Serve at once.

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