A strata is the Italian version of a bread pudding. They are a great item for a brunch menu because you can make it the day before and then bake it the day of your party.
Serves 12
1 loaf unsliced bread(make it a good quality loaf of soft white bread from the bakery)
1 pound Italian sausage
2 cups Gruyere cheese
1 large package of frozen chopped spinach
1 large onion diced
2 cloves garlic minced
8 large eggs
3 cups fat free half and half
1 teaspoon salt
1/2 teaspoon pepper
several dashes of Tabasco sauce
Spray a large casserole dish with cooking spray, set aside. Defrost the spinach. Place the spinach in the center of a clean kitchen towel. Fold in the edges over the spinach and give it a good squeeze. Keep squeezing to get as much water out of the spinach as you can. Squeeze the sausage from its casing into a large skillet with 1 tablespoon olive oil and brown. Add the onion, spinach and garlic and cook until onions are translucent. Cut the bread into 1-2 inch cubes. Mix together the eggs, half and half, salt, pepper and tabasco in a large bowl. To assemble, put the bread, cheese, and sausage mixture into the casserole. Pour the egg mixture over the top. Cover and place in the frig overnight. Preheat the oven to 350. Place the strata onto a rimmed baking sheet. Bake uncovered for 1 hour to 1 hour and 30 minutes. If the strata browns too fast, tent with foil until baked.
Cook's Notes- Different ovens and even the type of baking dish you use may vary the cooking time. Start to test for doneness after an hour. Insert a knife into the center. If it comes out clean, it's done.
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