Eat For Eight Bucks: Spinach Strata With Sage And Gruyere Recipe

• 1/2 baguette (to yield about 6 cups of torn bread)
• 1 tablespoon softened butter, plus 3 tablespoons melted butter
• 3 eggs
• 2 1/2 cups milk
• 2 tablespoons fresh sage, torn
• 1/2 teaspoon salt
• Freshly ground black pepper
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1 1/2 ounces baby spinach (about 1 1/2 cups)
• 3 ounces Gruyere (about 1 1/2 cups, grated)
• 1 ounce Parmesan cheese, grated

1. Cut the bread into slices about 3/4-inch thick. Set on the counter for several hours to dry out, or toast the bread in a 400u0b0F oven for about 5 minutes. Tear each slice into several pieces. You should have about 6 cups.
2. Grease an 8-inch by 9-inch casserole dish with 1 tablespoon softened butter.
3. In a large bowl, whisk the eggs until frothy. Whisk in milk, sage, salt, pepper, melted butter, and minced garlic until homogenous.
4. Add the torn bread to the custard, mixing to make sure every piece absorbs some liquid. Stir in spinach and Gruyere. Pour the bread-custard-spinach mixture into prepared casserole dish. Sprinkle with Parmesan and top with more freshly ground pepper. Cover with plastic wrap and allow to sit for 1 hour on the counter, or several hours in the fridge.
5. Preheat the oven to 375u0b0F about 20 minutes before you're ready to bake the strata.
6. Bake until the top is browned and slightly puffed and the strata is cooked through, about 45 minutes. Let rest a few minutes before serving warm.

baguette, butter, eggs, milk, fresh sage, salt, freshly ground black pepper, garlic, baby spinach, gruyere, parmesan cheese

Taken from www.seriouseats.com/recipes/2010/10/eat-for-eight-bucks-spinach-strata-with-sage.html (may not work)