Breakfast Strata

with Spinach and Gruyere

from Cook's Illustrated

I'm planning on making this on the morning after Christmas.

8-10 slices French bread (6-7 ounces), sliced 1/3-inch thick
5 tablespoon softened butter
4 medium shallots, minced (about 1/2 cup)
1 10-ounce package frozen chopped spinach, thawed and squeezed dry (I buy the boxes, saw off one end, defrost in the box in the microwave, and squeeze out by squeezing the box)
salt and pepper
1/2 cup medium-dry white wine, such as Sauvignon Blanc
6 ounces Gruyere cheese, grated (about 1 1/2 cups)*
6 large eggs
1 3/4 cups half-and-half

Adjust oven rack to middle position and heat to 225 degrees.

Arrange bread in single layer on large baking sheet and bake until dry and crisp (about 40 minutes), or leave slices out overnight to dry. When cooled, butter slices on one side with 2 tablespoons butter and set aside.

Heat 2 tablespoon butter in medium nonstick skillet over medium heat. Saute shallots until fragrant and translucent (about 3 minutes). Add spinach and salt and pepper to taste and cook, stirring occasionally, until spinanch and shallots are combined (about 2 minutes). Transfer to a medium bowl and set aside. Add wine to skillet, increase heat to medium high, and simmer until reduced to 1/4 cup (about 2-3 minutes). Set aside.

Butter 8-inch square baking dish with remaining 1 tablesppon butter; arranging half the butter bread slices, buttered-side up in a signle layer in dish. Sprinkle with half the spnach mixture, then 1/2 cup grated cheese. Arrange remaining bread slices in single layer over cheese; sprinkle remaining spinach mixture and another 1/2 cup cheese over bread. Whisk egggs in medium bowl until comblined, then whisk in reduced wine, half-and-half, 1 teaspoon salt, and pepper to taste. Pour egg mixture evenly over bread layer; cover surface flush with plastic wrap, weigh down (you could use a couple of boxes of powdered sugar as the weights), and refrigerate at least 1 hour or up to overnight (I was planning on doing the dish the night before we eat it).

Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees. Uncover strata and sprinkle remaining 1/2 cup cheese over surface. Bake until both edges and ceter are puffed and edges have pulled away slightly from sides of dish (about 50 -55 minutes or 60 minutes for doubled recipe). Cool on wire rack 5 minutes.

Serves 6

*The nice things about Whole Foods and cheeses are that they have all kinds, you can purchase any quanity you want, and you can taste them before buying.