Community recipe
Spinach-Cheddar Breakfast Strata with Crispy Shallots
A cozy, savory bread pudding with tender spinach, sharp cheddar, Dijon, and a golden top. Toasting the bread first keeps the center custardy instead of soggy, while a little nutmeg brings a warm, familiar depth. Serve it for brunch or an easy meatless supper.
- Serves
- 6
- Prep
- 20 min
- Cook
- 1 hr 5 min
- Difficulty
- easy
Get ready
Ingredients
- 1 tbsp unsalted butter
- 10 cup crusty breads, day-old; cut into 1-inch cubes
- 5 oz baby spinaches, rinsed and dried
- 1 shallot, peeled and finely chopped
- 1 tbsp olive oil
- 0.5 tsp fine salt
- 0.25 tsp black pepper, ground
- 6 eggs, large
- 2.5 cup whole milk
- 1 tbsp dijon mustard
- 0.13 tsp ground nutmeg
- 2 cup sharp cheddar, grated
- 2 tbsp fresh parsleies, rinsed, dried, and finely chopped
Make it
Instructions
- 01
Heat the oven and dry the bread
Set a rack in the center of the oven and heat it to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish with 1 tbsp unsalted butter. Cut 10 cups day-old crusty bread into roughly 1-inch cubes, spread them on a rimmed baking sheet, and toast for 8 minutes, turning once, until dry to the touch but not browned. Transfer the cubes to a large mixing bowl; leave the oven on. | Why: Drying the bread helps it absorb custard without turning mushy.
- 02
Wash, chop, and wilt the spinach
Rinse 5 oz baby spinach and dry it thoroughly. Peel and finely chop 1 shallot. Warm 1 tbsp olive oil in a large skillet over medium heat; add the shallot and cook for 2 minutes, stirring, until softened and fragrant. Add the spinach in handfuls and toss for 2–3 minutes until just wilted and any moisture has evaporated. Season with ½ tsp fine salt and ¼ tsp black pepper, then take the skillet off the heat. | Why: Cooking off excess spinach moisture keeps the strata from becoming watery.
- 03
Whisk the custard
In a large bowl, crack and whisk 6 large eggs until the yolks and whites are fully blended. Whisk in 2½ cups whole milk, 1 tbsp Dijon mustard, and ⅛ tsp ground nutmeg until smooth. | Why: A well-mixed custard seasons the bread evenly and gives the bake its tender, cohesive texture.
- 04
Assemble and soak
Fold the wilted spinach mixture through the toasted bread cubes. Add 2 cups sharp cheddar, grated, and toss to distribute it. Pour the egg mixture over everything and gently fold until the cubes are coated. Transfer the mixture to the buttered baking dish, press lightly to level it, and let it stand for 10 minutes so the bread can absorb the custard. | Why: A brief soak helps the center bake up evenly and softly.
- 05
Bake until puffed and set
Bake the dish, uncovered, at 350°F (175°C) for 40–45 minutes, until the top is deeply golden at the edges, the center looks puffed rather than wet, and a thermometer inserted in the middle reads 160°F (71°C). If the top browns too quickly, loosely tent it with foil for the final 10 minutes. | Why: Baking until the center is set cooks the egg custard through while keeping the top pleasantly crisp.
- 06
Rest, garnish, and serve
Set the hot dish on a heat-safe surface and rest it for 10 minutes. Rinse, dry, and finely chop 2 tbsp fresh parsley; scatter it over the strata just before serving. Cut into six portions and serve warm. | Why: Resting lets the custard settle so the portions hold together neatly.
