Print

Make-Ahead Spinach Artichoke Brunch Strata with Gruyère and Thyme

A close-up of a hearty slice of Spinach Artichoke Brunch Strata on a white plate, showing cheesy, baked bread and greens.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prepare this savory, layered bread and egg casserole the night before for an easy, impressive brunch centerpiece featuring spinach, artichoke hearts, and Gruyère cheese.

Ingredients

Scale
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (14-ounce) can artichoke hearts, drained and roughly chopped
  • 8 cups cubed day-old French bread (about 1 large loaf)
  • 1 cup grated Gruyère cheese
  • 1/2 cup grated Parmesan cheese
  • 6 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter, melted (for greasing)

Instructions

  1. Lightly grease a 9×13 inch baking dish with melted butter.
  2. In a large bowl, combine the dried spinach, chopped artichoke hearts, Gruyère cheese, and Parmesan cheese. Scatter half of this mixture evenly over the bottom of the prepared baking dish.
  3. Arrange half of the cubed bread over the cheese and spinach mixture. Sprinkle with half of the remaining cheese mixture. Top with the remaining bread cubes.
  4. In a separate bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, thyme, nutmeg, salt, and pepper until well combined.
  5. Slowly pour the egg custard mixture evenly over the bread and filling in the baking dish, pressing down gently to ensure all the bread soaks up the liquid.
  6. Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight (up to 24 hours).
  7. When ready to bake, preheat your oven to 350°F (175°C). Remove the plastic wrap.
  8. Bake uncovered for 45 to 55 minutes, or until the strata is puffed, golden brown on top, and a knife inserted near the center comes out clean.
  9. Let the strata rest for 10 minutes before slicing and serving.

Notes

  • Squeeze as much liquid as possible from the thawed spinach; excess water will make the strata soggy.
  • If baking immediately after assembly, allow the dish to sit at room temperature for 30 minutes before placing it in the preheated oven.
  • You can substitute Gruyère with Swiss cheese for a similar flavor profile.

Nutrition

Find it online: https://spoonfulsnap.com/spinach-artichoke-brunch-strata-recipe/