Randy Mayor; Mary Catherine Muir
9 servings

Use a dense, chewy bread for the best results in this recipe.

How to Make It

Step 1

Heat oil in a Dutch oven over medium heat. Add garlic and spinach; cook 3 minutes or until spinach wilts and liquid almost evaporates. Cool.

Step 2

Spread 1 can of tomatoes over the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of the bread slices over tomatoes; top with 1 can of tomatoes, spinach mixture, and remaining bread slices. Combine milk, salt, pepper, and eggs in a large bowl; stirring with a whisk. Pour over bread slices; sprinkle with cheese. Cover and refrigerate 8 hours.

Step 3

Preheat oven to 375°.

Step 4

Uncover strata. Bake at 375° for 50 minutes or until set.

Ratings & Reviews

VirginiaLaurie's Review

September 06, 2012
This is a delicious recipe! When I have leftovers from some good artisan bread, I slice it up and use my homemade tomato sauce from the freezer. I like this with just one layer of bread (cuts the carbs), and I replace some of the whole eggs with egg whites. Frozen spinach works fine. Then I add a little more Jarlsberg cheese. Yummy!