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Helpful Kitchen Tips
- Use day-old bread to help soak up the egg mixture without becoming too soggy.
- Whisk the eggs and milk well to ensure a light and fluffy texture.
- Let the strata rest for at least 30 minutes before baking to allow the flavors to meld.
Ingredients 0/10
Why This Recipe Is So Good
Step 1
Melt the butter in a medium skillet over medium heat. Toss in the chopped onion and cook until it softens, about 5 minutes. Sprinkle in the herbes de Provence, salt, and pepper, and cook for another minute. Stir in the spinach, then take the pan off the heat and set it aside.
Step 2
Spray a 9x13-inch baking dish with cooking spray. Spread a third of the bread cubes evenly on the bottom, then layer on a third of the spinach mixture and a third of the mozzarella. Repeat this layering two more times until all the ingredients are used up.
Step 3
In a bowl, whisk together the eggs, milk, salt, and pepper until smooth. Pour this mixture evenly over the layered bread and spinach in the dish. Cover it with plastic wrap and pop it in the fridge to chill for at least 8 hours, or up to a day.
Step 4
When you're ready to bake, take the dish out of the fridge about 30 minutes beforehand to let it come to room temperature. Meanwhile, preheat your oven to 350°F (175°C).
Step 5
Bake the strata uncovered for 45 to 55 minutes, until it’s puffed up, golden on top, and cooked through. Let it rest for at least 5 minutes before slicing and serving.
