Spinach and Gruyere Strata

Ingredients

Bread

6 cups, cubed (preferably day-old french bread or sourdough)

Fresh spinach

4 cups, cooked and chopped

Gruyere cheese

2 cups, shredded

Eggs

6 large

Milk

2 cups

Dijon mustard

1 tablespoon

Fresh thyme

2 teaspoons, chopped

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.
2. In a large mixing bowl, combine the cubed bread, cooked spinach, and shredded Gruyere cheese, ensuring an even distribution.
3. In a separate bowl, whisk together the eggs, milk, Dijon mustard, salt, black pepper, and fresh thyme until well combined.
4. Pour the egg mixture over the bread mixture and gently toss to combine, making sure every piece of bread is coated in the egg mixture.
5. Transfer the mixture to the greased baking dish and spread it out evenly.
6. Cover the dish with foil and allow it to rest in the refrigerator for at least 1 hour or overnight. This soaking time allows the bread to absorb the egg mixture, resulting in a custardy texture.
7. When ready to bake, remove the strata from the refrigerator. Bake it covered with foil for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the center is set.
8. Once baked, remove the strata from the oven and let it cool for a few minutes before slicing it into squares.
9. Serve warm, and enjoy this delicious and hearty breakfast treat!