Breakfast Strata with Spinach and Gruyère

Name: Breakfast Strata with Spinach and Gruyère
Ingredients: 8 - 10 slices, supermarket French bread (1/2-inch thick) or Italian bread (6 - 7 ounces); 5 tablespoons, unsalted butter, softened; 4 , medium shallots, minced (about 1/2 cup); 1 (10-ounce) package, frozen chopped spinach, thawed and squeezed dry; 1 teaspoon, Salt; 1/2 cup, medium-dry white wine, such as Sauvignon Blanc; 6 ounces, Gruyère cheese, grated (about 1 1/2 cups); 6 , large eggs; 1 3/4 cups, half-and-half

Main Courses
Vegetables
Eggs
Cheese
Vegetarian
Make Ahead
Breakfast & Brunch
Easter

By Adam Ried ･ Appears in Cook's Illustrated November/December 2001, America's Test Kitchen TV

The right blend of four staple ingredients—bread, eggs, cheese, and cream—produces a savory breakfast casserole that's simple and satisfying.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES 6 (Makes one 8 x 8-inch strata)

TIME 2½ hours, plus 1 hour chilling and 20 minutes standing

A cookbook recipe exclusively for All-Access members from The Savory Baker

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