Cheesy Breakfast Strata
Ah, the magical and timesaving strata—otherwise known as “the savory bread pudding your overnight guests will think you toiled away on all morning when in reality, you simply whipped it up the night before and just popped in the oven.” Perfect for feeding a crowd, a strata can be made with just about any ingredients you desire, but Reny Picot Fontina is the nonnegotiable ingredient that will make any strata the star of the breakfast table.
2 tablespoons olive oil
1 medium sweet onion, finely chopped
10 ounces frozen spinach, thawed and squeezed dry
1 teaspoon salt
1/2 teaspoon black pepper
8 cups cubed French or Italian bread
3 cups shredded Reny Picot Fontina
2 1/2 cups whole milk
2 tablespoons Dijon mustard
- Heat olive oil in a large skillet over medium heat. Add onions and sauté until soft, about 5 minutes. Stir in spinach. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat.
- Spread one third of bread cubes in a greased 3-quart ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of Fontina. Repeat layering twice (ending with cheese).
- Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata.
- Cover and chill strata at least 8 hours.
- Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.
- Bake until puffed, golden brown, and cooked through, 45 to 55 minutes. Serve warm.