Ham & Cheese Strata

Ingredients

     6 cups cubed day-old French bread

     1 1/2 cups milk

     2 tablespoons unsalted butter

     1 onion, chopped

     1 clove garlic, minced

     10 ounces sliced fresh mushrooms

     1/2 teaspoon dried herbes de Provence

     1/2 teaspoon salt

     1/2 teaspoon black pepper

     one 6-ounce package baby spinach leaves

     1 1/2 cups chopped ham

     1 1/4 cups shredded Jarlsberg cheese

     1 cup heavy cream

     4 large eggs

 

Procedure

     In a large bowl combine the bread cubes and the milk, and let stand until the milk is absorbed, about 10 minutes. Melt the butter in a nonstick skillet over medium heat. Add the onion and the garlic and cook until softened, about 4 minutes. Stir in the mushrooms and cook until the liquid is almost evaporated, about 7 minutes. Stir in the herbes de Provence, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Add the spinach and cook, stirring often, until wilted, about 2 minutes. Remove the pan from the heat. Arrange half of the bread cubes in the bottom of a buttered 2-quart baking dish, and top with the spinach mixture. Sprinkle with the chopped ham, then 1 cup of the cheese. Top with the remaining bread cubes, and sprinkle with the remaining cheese. In a bowl whisk together the cream, the eggs, and the remaining salt and pepper, and pour the mixture over the strata. Cover the dish and refrigerate for at least 1 1/2 hours. Bake in the middle of a preheated 350`F oven until golden, about 50 minutes.

 

Serving Information

• Serves: 8