It’s been a while since I posted here. I’ve still got a few recipes in the backlog that I never wrote about. An unfortunate side-effect of waiting so long to write about something is that I forget a lot of the details. That results in boring posts like this one.
This recipe from The Good Housekeeping Cookbook is billed as a savory bread pudding, but I’m pretty sure it’s a strata. I guess because it’s not layered, it’s technically not a strata. Anyway, it’s good. It’s really easy to make, and although it makes a lot (about six servings), you can refrigerate the leftovers and eat them cold or reheated in the microwave.
Prep time: 10 min
Cooking time: 20 min
Servings: 6 main dish servings
- 6 large eggs
- 2 cups low-fat milk (I used 1%)
- ¼ teaspoon dried thume
- ¼ teaspoon salt
- ¼ teaspoon coarsely ground black pepper
- pinch nutmeg
- 1 10-oz package frozen chopped spinach, thawed and squeezed dry
- 4 oz Monterrey Jack cheese, shredded (1 cup)
- 8 slices firm white bread, town into ¾-inch pieces (I recommend a crusty bread here, rather than mass-produced white bread)
- liquid measuring cup
- measuring spoons
- 9″ x 13″ glass baking dish
- large mixing bowl
- rubber spatula
- Preheat the oven to 375 °.
- In a large bowl, beat together the eggs, milk, thyme, salt, pepper, and nutmeg. With a rubber spatula, stir in the spinach, cheese, and bread pieces.
- Pour the mixture into a 13″ x 9″ baking dish, and smooth it out with the rubber spatula. Bake until browned and a knife inserted in the center comes out clean, about 20-25 minutes.
- Remove from the oven and let stand 5 minutes before serving. Serve hot. Leftovers will last a few days in the fridge, and can be eaten hot or cold.