Bacon Leek and Spinach Strata
1 (10 ounce) package frozen chopped spinach, thawed, squeezed of all excess liquid
2 leeks, sliced and rinsed
1 tablespoon unsalted butter
Salt and pepper
1/2 lb bacon, cooked, drained, and crumbled
6 cups cubed bread, sandwich bread or French or Italian bread in 1-inch cubes (1/2 lb)
6 ounces coarsely grated Gruyère (2 cups)
2 ounces finely grated parmesan (1 cup)
2 cups milk
9 large eggs
2 tablespoons Dijon mustard
Sauté leeks in butter with salt and pepper in a large, heavy skillet over medium heat until soft, about 10 minutes. Stir in spinach and bacon, remove from heat and set aside.
Spread one third of the bread cubes in a well-buttered 3-quart gratin dish or other ceramic baking dish. Top with one-third of bread cubes,one-third of spinach mixture and one-third of each cheese. Repeat layering twice with remaining bread, spinach and cheese.
Whisk eggs, milk, mustard and salt and pepper together in a large bowl and pour evenly over strata. Cover with plastic wrap and chill strata for eat least 8 hours or overnight.
The next day, let it stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.
2 leeks, sliced and rinsed
1 tablespoon unsalted butter
Salt and pepper
1/2 lb bacon, cooked, drained, and crumbled
6 cups cubed bread, sandwich bread or French or Italian bread in 1-inch cubes (1/2 lb)
6 ounces coarsely grated Gruyère (2 cups)
2 ounces finely grated parmesan (1 cup)
2 cups milk
9 large eggs
2 tablespoons Dijon mustard
Sauté leeks in butter with salt and pepper in a large, heavy skillet over medium heat until soft, about 10 minutes. Stir in spinach and bacon, remove from heat and set aside.
Spread one third of the bread cubes in a well-buttered 3-quart gratin dish or other ceramic baking dish. Top with one-third of bread cubes,one-third of spinach mixture and one-third of each cheese. Repeat layering twice with remaining bread, spinach and cheese.
Whisk eggs, milk, mustard and salt and pepper together in a large bowl and pour evenly over strata. Cover with plastic wrap and chill strata for eat least 8 hours or overnight.
The next day, let it stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.
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