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5.0 from 21 votes

Spinach and Cheese Strata

The quickest, easiest (and cheapest, really), make-ahead savory bread pudding! Perfect for brunch get-togethers or even as a lazy dinner option. You can really have it for any time of the day!

Prep Time
8 hrs 45 mins
Cook Time
45 mins
Total Time
9 hrs 20 mins
Servings: 6 servings
Course: Breakfast

Ingredients

  • 1 ¼ cups whole milk
  • 5 large eggs
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon ground nutmeg
  • Kosher salt and freshly ground black pepper to taste
  • 3 tablespoons unsalted butter
  • 3 cloves garlic minced
  • ½ cup sliced green onions
  • 1 12-ounce package frozen chopped spinach, thawed and squeezed dry
  • 6 cups 1-inch cubed challah bread
  • ¾ cup shredded Swiss cheese divided
  • ¾ cup shredded gruyere cheese divided
  • ¼ cup freshly grated Parmesan cheese divided

Instructions

    Cup of Yum
  1. In a large bowl, whisk together milk, eggs, Dijon and nutmeg; season with salt and pepper, to taste; set aside.
  2. Melt butter in a 12-inch oven-proof skillet over medium-high heat. Stir garlic, green onions and spinach until heated through, about 3-5 minutes. Remove from heat.
  3. Stir in bread cubes and gently toss to combine. Pour milk mixture evenly over the top. Stir in 1/2 cup Swiss, 1/2 cup Gruyere, and 2 tablespoons Parmesan.
  4. Cover and place in the refrigerator for at least 8 hours or overnight.
  5. Preheat oven to 375 degrees F. Remove strata from the refrigerator, let sit for 30 minutes.
  6. Sprinkle with remaining 1/4 cup Swiss, 1/4 cup Gruyere and 2 tablespoons Parmesan.
  7. Place into oven and bake for 25-30 minutes, or until puffed, golden brown and cooked through.
  8. Serve immediately.