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spinach-and-cheese-strata

This is a lovely recipe by Jennifer Segal, inspired by strata originally published in Gourmet Magazine. This is a Prep-the-night-before recipe. Stale bread or croutons is best used in this recipe. I used oat milk instead of half and half. Consider Swiss, cheddar, or mozzarella for your cheese options. In the morning you'll remove the strata from the fridge at least 30 minutes prior to baking, which is a good time to get your oven preheated to 350 degrees. Bake for 45-55 minutes and let stand 5-10 minutes before scooping the goodness onto your plate.

Ingredients