A strata--yet another delicious form of what amounts to a savory bread pudding.
Eat for Eight Bucks: Spinach Strata with Sage and Gruyere | Serious Eats : Recipes
1/2 baguette (to yield about 6 cups of torn bread)
1 tablespoon softened butter, plus 3 tablespoons melted butter
3 eggs
2 1/2 cups milk
2 tablespoons fresh sage, torn
1/2 teaspoon salt
Freshly ground black pepper
2 medium cloves garlic, minced (about 2 teaspoons)
1 1/2 ounces baby spinach (about 1 1/2 cups)
3 ounces Gruyere (about 1 1/2 cups, grated)
1 ounce Parmesan cheese, grated
Procedures
1 Cut the bread into slices about ¾-inch thick. Set on the counter for several hours to dry out, or toast the bread in a 400°F oven for about 5 minutes. Tear each slice into several pieces. You should have about 6 cups.
2 Grease an 8-inch by 9-inch casserole dish with 1 tablespoon softened butter.
3 In a large bowl, whisk the eggs until frothy. Whisk in milk, sage, salt, pepper, melted butter, and minced garlic until homogenous.
4 Add the torn bread to the custard, mixing to make sure every piece absorbs some liquid. Stir in spinach and Gruyere. Pour the bread-custard-spinach mixture into prepared casserole dish. Sprinkle with Parmesan and top with more freshly ground pepper. Cover with plastic wrap and allow to sit for 1 hour on the counter, or several hours in the fridge.
5 Preheat the oven to 375°F about 20 minutes before you’re ready to bake the strata.
6 Bake until the top is browned and slightly puffed and the strata is cooked through, about 45 minutes. Let rest a few minutes before serving warm.