This Father’s Day we hosted THE WORLD at our house for brunch to celebrate all the special men in the family. I wanted to find something delicious, egg- or protein-based that didn’t necessarily mean meat. I also wanted to find something that could be made in advance if at all possible so that there was very little to do in the morning.
I stumbled upon the lovely Caroline’s Whipped and her version of this dish. I decided to make a few adjustments with the addition of carmelized onions and an extra teaspoon of dijon mustard. It was a fantastic decision. Here is the recipe:
Spinach, Mushroom, Gruyere & Carmelized Onion Strata
8 cups day old challah cut in 1 inch pieces (You can also toast fresh bread in the oven for 10 min at 250 degrees)
3 cups milk
3 teaspoons dijon mustard
1 teaspoon salt
1 teaspoon pepper
1 cup shredded Gruyere cheese
8-10 sliced button mushrooms
1 cup fresh baby spinach, coarsely chopped
1/2 – 3/4 cups carmelized onion
Whisk together eggs and milk. Add mustard, salt and pepper and whisk together further. Put bread in a buttered 9 x 13 baking dish. Add spinach, mushrooms, carmelized onion slices and half the cheese. Use your hands to mix it together slightly, making sure all ingredients are spread evenly around the pan. Gently pour the egg mixture over it, covering the bread mixture. Sprinkle remaining cheese on top. Cover and refrigerate overnight.
Heat oven to 350 degrees. Bake the strata for 30-40 minutes until egg is set and edges are browned. Serve warm.
This was unbelievably delicious and unbelievably easy. We served this with some Tabasco along side for the more adventurous. If I was to do this over again, I might consider experimenting with tiny dollops of a creamy goat cheese for a little extra creaminess and tanginess, but it was just excellent as it was as well.
Not that you ever need an excuse to brunch, but if you did? THIS is a really good one. Enjoy!