Bacon-Spinach Strata

As I mentioned on Monday, I hosted book club on Sunday.  We had moved our bookclub time from evening to morning and since I am not a morning person I knew I had to do something I could make ahead.  That’s when I remembered a recipe that my friend Malina posted awhile back.  Dan and I prepped this last night and the morning was so much easier because of it!  Funny story about stratas though.  Back when we lived in DC and I was low carbing Barnes and Nobles had different flavored strata for sale.  I had no idea what was in them and didn't "see" bread so I thought it was ok.  Ummmm. OOPS!  There is a TON of bread in here!  Lesson learned, 3 years too late :)

Bacon Spinach Strata

Adapted from Gourmet Magazine

Ingredients:

• 1 10 oz package chopped frozen spinach, thawed with excess water removed
• 1 ½ c finely chopped onion
• 1 T unsalted butter
• ½ t salt
• ½ t black pepper
• ¼ t nutmeg
• 6 slices of bacon
• 8 c cubed French bread
• 2 c grated Gruyere cheese 
• 1 c grated parmesan cheese
• 2 ¾ c 2% milk
• 9 large eggs
• 2 T Dijon mustard

Instructions for the night before

Cook onion in butter in a skillet over moderate heat, stirring, until soft, 10 min.

Add ¼ teaspoon salt, ¼ teaspoon pepper and nutmeg and cook, stirring 1 minute. Stir in spinach and prosciutto, then remove from heat.

Spread half of bread cubes in a buttered 3 quart ceramic baking dish and top evenly with half of spinach mixture. Sprinkle with half of each cheese. Repeat ending with cheeses.

Whisk together milk, eggs, mustard, and remaining salt and pepper in a large bowl. Pour slowly mixture over strata.

Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard). Strata can be chilled up to 1 day.

The next morning:
Preheat oven to 350 degrees.

Let strata stand at room temperature 30 min.

Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45-55 min. Let stand 5 minutes before serving.

Nutritionals (Serves: 10): Cals: 461, Fat: 20, Carb: 40, Fiber: 3, Protein: 26.