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Spinach and Gruyère Strata

Spinach and Gruyère Strata

Slightly stale sourdough absorbs a savory egg-and-milk custard, layered with spinach and nutty Gruyère. Baked until gently set with a lightly browned top, this strata makes a satisfying brunch for four.

  • baked
  • breakfast casserole
  • brunch
  • gruyère
  • make-ahead
  • savory bread pudding
  • serves 4
  • spinach
  • strata
  • vegetarian

$17.86

Per Serving

$4.47

Total

145 min

Prep

80 min

Cook

55 min

Difficulty

medium

Ingredients and shopping

Servings

  • 10 ouncesFrozen chopped spinach
  • 8 ouncesSlightly stale sourdough bread
  • 2 cupsWhole milk
  • 5 eachEggs
  • 1 1/2 cupsGruyère cheese
  • 1 tablespoonUnsalted butter
  • 2 teaspoonsDijon mustard
  • 1/2 teaspoonFine salt
  • 1/4 teaspoonGround black pepper
  • 1/8 teaspoonGround nutmeg

Frozen chopped spinach · 10 Ounce

Kroger® Frozen Spinach Chopped (opens in a new tab)

83%

In recipe$1.32
To buy$1.59
Details
Kroger · 12 oz$1.59 per packageBuy 1Package use: 83%Product matchEstimated

Gruyère cheese, grated · 1.5 Cup

Murray's Gruyere Shredded Cheese (opens in a new tab)

75%

In recipe$11.24
To buy$14.99
Details
Murray's · 8 oz$14.99 per packageBuy 1Package use: 75%Product matchEstimated

Slightly stale sourdough bread · 8 Ounce

Country White Sourdough Loaf (opens in a new tab)

55%

In recipe$2.75
To buy$4.99
Details
La Brea Bakery · 14.5 oz$4.99 per packageBuy 1Package use: 55%Product matchEstimated

Whole milk · 2 Cup

Kroger® Whole Vitamin D Milk 32 fl. oz. Bottle (opens in a new tab)

50%

In recipe$1.30
To buy$2.59
Details
Kroger · 1 qt$2.59 per packageBuy 1Package use: 50%Product matchEstimated

Eggs · 5 Each

Kroger® Grade A Large White Eggs (opens in a new tab)

Sale

42%

In recipe$0.62
To buy$1.49
Details
Kroger · 12 ct$2.19
Sale
$1.49 per packageBuy 1Package use: 42%Product matchEstimated

Unsalted butter, softened · 1 Tablespoon

Red Barn Creamery, Premium Unsalted Butter Brick (opens in a new tab)

6%

In recipe$0.31
To buy$4.99
Details
Country Crock · 8 oz$4.99 per packageBuy 1Package use: 6%Product matchEstimated

Dijon mustard · 2 Teaspoon

Maille Original Dijon Mustard (opens in a new tab)

5%

In recipe$0.27
To buy$5.79
Details
Maille · 7.5 oz$5.79 per packageBuy 1Package use: 5%Product matchEstimated

Ground black pepper · 0.25 Teaspoon

McCormick Pure Ground Black Pepper (opens in a new tab)

Sale

1%

In recipe$0.05
To buy$3.35
Details
McCormick · 1.5 oz$3.69
Sale
$3.35 per packageBuy 1Package use: 1%Product matchEstimated
Common ingredient

Ground nutmeg · 0.13 Teaspoon

Private Selection® Ground Nutmeg Shaker (opens in a new tab)

1%

In recipe$0.04
To buy$6.29
Details
Private Selection · 1.72 oz$6.29 per packageBuy 1Package use: 1%Product matchEstimated

Fine salt · 0.5 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz (opens in a new tab)

0%

In recipe$0.01
To buy$1.99
Details
Morton · 26 oz$1.99 per packageBuy 1Package use: 0%Product matchEstimated
40% used in this recipe$26.85 unused

Steps

Centered stainless-steel balloon whisk on a light neutral background.Whisk
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Centered unbranded roll of aluminum foil on a light neutral background.Aluminum foil
A neatly folded plain pale beige kitchen towel photographed alone on a light neutral background.Clean kitchen towel
Centered unbranded kitchen scale with a stainless-steel platform on a neutral light background.Kitchen scale
Centered bread knife with a serrated stainless-steel blade and dark handle on a light neutral background.bread knife
Unbranded instant-read food thermometer with a stainless-steel probe and dark handle, centered on a neutral light background.Instant-read food thermometer
8-inch square metal baking pan, 2 inches deep
Mixing bowls, including one large
1

Thaw and dry the spinach

A neatly folded plain pale beige kitchen towel photographed alone on a light neutral background.Clean kitchen towel
Centered unbranded kitchen scale with a stainless-steel platform on a neutral light background.Kitchen scale
Mixing bowls, including one large

Thaw the spinach overnight in a covered bowl in the refrigerator. Before assembling the strata, wash your hands with soap and water and clean the work surface. Wrap the thawed spinach in a clean kitchen towel and squeeze firmly until no more liquid drips out. Loosen the compressed spinach into small clumps.

Wash hands with soap and water and clean the work surface before assembly.

2

Prepare the pan and bread

Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Centered unbranded kitchen scale with a stainless-steel platform on a neutral light background.Kitchen scale
Centered bread knife with a serrated stainless-steel blade and dark handle on a light neutral background.bread knife
8-inch square metal baking pan, 2 inches deep

Grease the bottom and sides of the baking pan with the entire tablespoon of softened butter. Cut the sourdough into approximately 3/4-inch cubes.

3

Whisk the custard

Centered stainless-steel balloon whisk on a light neutral background.Whisk
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Mixing bowls, including one large

Whisk the eggs in a large mixing bowl until evenly blended. Whisk in the whole milk, Dijon mustard, salt, pepper, and nutmeg. Wash your hands after handling the raw eggs.

Do not taste the uncooked custard; wash hands and clean utensils and work surfaces that contacted raw eggs before reuse.

4

Layer the bread, spinach, and cheese

Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
8-inch square metal baking pan, 2 inches deep

Arrange half the bread cubes in the prepared pan. Scatter half the spinach and 1/2 cup of the Gruyère evenly over the bread. Repeat with the remaining bread, remaining spinach, and another 1/2 cup of Gruyère.

5

Add the custard and soak

Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered unbranded roll of aluminum foil on a light neutral background.Aluminum foil
8-inch square metal baking pan, 2 inches deep

Slowly pour the custard evenly over the layers. Gently press the bread down with a spatula so all the cubes become moistened. Cover with foil and refrigerate for 1 hour to allow the bread to absorb the custard.

Keep the raw-egg custard refrigerated during the soak; do not taste it uncooked.

6

Preheat the oven and add the topping

Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered unbranded roll of aluminum foil on a light neutral background.Aluminum foil
8-inch square metal baking pan, 2 inches deep

During the final 20 minutes of soaking, heat the oven to 350°F with a rack in the middle position. Uncover the strata, gently press down any dry bread cubes, and scatter the reserved 1/2 cup Gruyère evenly over the entire top.

7

Bake until set

Centered unbranded roll of aluminum foil on a light neutral background.Aluminum foil
Unbranded instant-read food thermometer with a stainless-steel probe and dark handle, centered on a neutral light background.Instant-read food thermometer
8-inch square metal baking pan, 2 inches deep

Bake uncovered for 45–55 minutes, until the top is lightly browned and the center is set, with no liquid custard visible when the pan is gently nudged. Before removing the strata from the oven, check that the center reaches at least 165°F (74°C) with an instant-read thermometer, without touching the pan. If the top browns before the center is ready, cover loosely with foil and continue baking until done.

Clean the thermometer before and after checking; check the center without letting the probe touch the pan.

8

Rest and serve

Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered bread knife with a serrated stainless-steel blade and dark handle on a light neutral background.bread knife
8-inch square metal baking pan, 2 inches deep

Let the strata rest for 10 minutes so the custard settles and the portions hold together. Cut into four equal portions and serve warm.

Refrigerate leftovers within 2 hours of baking, or within 1 hour if the surrounding temperature exceeds 90°F.

9

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Recipe facts

Cuisine
American

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