Strata with Smoked Ham, Gruyère & Spinach

The Italian-American breakfast bake gets a Gallic twist with spinach, smoked ham and sharp Gruyère cheese. It’s the ultimate makeahead dish; do all the work the day before and just pop it into the oven an hour before brunch. Feel free to play around with different meats, cheeses and greens. 2 tbsp (30 mL) unsalted butter, plus more for greasing pan

1 large onion, finely chopped

1 pkg (300 g) frozen whole-leaf spinach, thawed, drained, squeezed dry

Salt and freshly ground pepper to taste

9 cups (2.25 L) cubed day-old sourdough bread, about 1 inch (2.5 cm) square, crusts removed 1½ cups (375 mL) diced ham, about ½ lb (225 g)

2½ cups (625 mL) grated Gruyère, about ½ lb (225 g)

8 large eggs

2 cups (500 mL) whole milk

½ cup (125 mL) heavy cream

¼ tsp (1 mL) freshly grated nutmeg

¼ tsp (1 mL) salt

¼ tsp (1 mL) freshly ground pepper 2 Heat butter in a large frying pan over medium heat. Add onions. Cook, stirring occasionally, until tender, 7 to 8 minutes. Add spinach. Cook, stirring, 1 minute. Season with salt and pepper. Transfer to plate. Cool completely.

3 Spread one-half of bread cubes in prepared pan. Top with half of the spinach mixture in an even layer. Sprinkle half of ham and half of Gruyère. Repeat layering process.

4 In a large mixing bowl, whisk eggs, milk, cream, nutmeg, salt and pepper. Pour evenly over strata. Place a piece of plastic wrap overtop and press down a few times to help top layer of bread absorb egg mixture. Wrap pan tightly in plastic wrap. Refrigerate at least 6 hours, preferably overnight.

5 Remove strata from fridge 30 minutes before baking. Preheat oven to 350°F (180°C).

6 Bake on middle rack until puffed, golden and a toothpick inserted in centre comes out clean, 50 to 60 minutes.

Serves 8 WHAT TO SERVE

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