French Bread Strata with Spinach and Cheese

French Bread Strata with Spinach and Cheese


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Crusty baguette loaves have been soaked in a moist pudding mixture, and smothered in cheddar cheese and spinach, to create this savory dish. Serve this strata as an appetizer at your next party, or as a side at brunch.

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Serving Size / Yield

6-8 servings


  • 3 Tbs. Butter
  • 1 1/2 C. Onion, finely chopped
  • 1 tsp. Sea Salt, divided
  • 1/2 tsp. Ground Black Pepper, divided
  • 1 10 oz. package Frozen Cut Spinach, thawed and drained
  • 1 Baguette Loaf, cubed
  • 2 C. Shredded Cheddar Cheese
  • 2 3/4 C. Milk
  • 9 Large Eggs
  • 2 Tbs. Dijon Mustard

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Preheat oven to 350 degrees. Lightly grease a 9x13" baking dish with nonstick cooking spray. Melt the butter in a large skillet over medium-high heat. Add onion and cook until tender. Add 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring continuously, for 1 minute. Stir in spinach. Remove mixture from heat. Spread the baguette cubes across the bottom of the prepared baking dish. Top with an even layer of the spinach mixture, and sprinkle with the cheddar cheese. In a large mixing bowl, whisk together the milk, eggs, mustard, and remaining salt and pepper. Pour egg mixture evenly over strata. Cover dish with plastic wrap and refrigerate for 1 hour. Uncover and bake for about 45 minutes until strata turns golden-brown and is warmed through. Let sit 5 minutes before serving.

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