Strata with Tomatoes, Spinach and Smoked Gouda
Recipe from Susan Nye's Around the Table
Number of Servings
1 onion, chopped
Kosher salt and freshly ground pepper, to taste
1 lb. frozen spinach, thawed and drained
6 c. day-old* country-style bread, cut in cubes
8 oz. smoked Gouda cheese, grated (about 2 cups)
1 tsp. dried herbs de Provence
1 tsp. paprika
1-2 T. butter, at room temperature
12 large eggs
1 c. milk
1 c. half & half
3-4 tomatoes, cored and sliced
1/2 c. grated Parmigiano-Reggiano cheese (about 2 oz.)
Preparation - Directions
Heat a little olive oil in a skillet over medium heat; add onion and sauté until translucent. Cool to room temperature.
Put bread cubes, spinach and onion in a large mixing bowl and gently toss to combine. Clean hands are great for tossing; let the kids give it a try. Sprinkle with the herbs, paprika, nutmeg and salt and pepper and toss again.
Put eggs, milk and half & half in a bowl and whisk to combine.
Generously butter a large casserole dish. Place half of the bread mixture in the prepared casserole dish and sprinkle with half of the Gouda. Top with remaining bread mixture. Gently pour wet ingredients over the casserole and arrange the tomato slices on top. Combine the remaining Gouda with the Parmigiano-Reggiano and sprinkle over the casserole. Cover with plastic wrap and let sit overnight in the refrigerator.
In the morning, remove the strata from the refrigerator and preheat the oven to 350 degrees. Remove the plastic wrap, place the strata on a baking sheet and bake uncovered for about 1 hour or until cooked through, puffed and golden. Remove from oven and let it for 10 minutes before serving.* Cooks have been using day-old bread to make puddings for centuries. If you only have a fresh loaf, cut the bread in cubes, spread them on a rimmed sheet pan and bake at 350 degrees for 10 minutes.