Spinach and Cheese Strata May 23, 2021

yield: 6 servings
prep time: 8 hours 45 minutes (b/c rests in frig overnite)
cook time: 25-30 minutes

The quickest, easiest make-ahead savory bread pudding!
Perfect for brunch get-togethers or even as a lazy dinner option. You can really have it for any time of the day!

[Download the pdf version]


  • 1 1/4 cups whole milk
  • 5 large eggs
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup sliced green onions
  • 1 (12-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 6 cups (1-inch) cubed challah bread
  • 3/4 cup shredded Swiss cheese, divided (1/2 c + 1/4 c)
  • 3/4 cup shredded Gruyere cheese, divided (1/2 c + 1/4 c)
  • 1/4 cup freshly grated Parmesan cheese, divided (2 T + 2 T)


  1. In a large bowl, whisk together milk, eggs, Dijon and nutmeg; season with salt and pepper, to taste; set aside.
  2. Melt butter in a 12-inch oven-proof skillet over medium-high heat. Stir garlic, green onions and spinach until heated through, about 3-5 minutes. Remove from heat.
  3. Stir in bread cubes and gently toss to combine. Pour milk mixture (from #1) evenly over the top. Stir in 1/2 cup Swiss, 1/2 cup Gruyere, and 2 tablespoons Parmesan.
  4. Cover and place in the refrigerator for at least 8 hours or overnight.
  5. Preheat oven to 375 degrees F (190.6 degrees C). Remove strata from frig and let sit for 30 minutes.
  6. Sprinkle with remaining 1/4 cup Swiss, 1/4 cup Gruyere and 2 tablespoons Parmesan.
  7. Place into oven and bake for 25-30 minutes, or until puffed, golden brown and cooked through.
  8. Serve immediately.

A 2021 suggestion from Mlango Farm in Limuru, Kenya:

Comments are closed.