November 30th, 2015
Recipe and photo excerpted from Trish Magwood's In My Mother's Kitchen
Butter a deep 9- x 13-inch (3 L) gratin dish.
In a heavy frying pan, melt butter over medium heat. Add onion and cook, stirring occasionally, until soft, about 4 minutes. Add ham and cook lightly. Remove from heat and add spinach, using tongs to incorporate.
Mix cheeses together. Spread one-third of the bread in the gratin dish. Top with one-third of the spinach mixture. Sprinkle with one-third of the cheese. Repeat layering, ending with cheese on top.
In a large bowl, whisk together eggs, milk, Dijon, dry mustard, salt, nutmeg, cayenne and black pepper.
Pour evenly over strata. Cover and refrigerate 6 to 8 hours. Bring to room temperature before baking.
Preheat oven to 350 F (180 C). Uncover strata and bake for 50 minutes or until bread is golden and eggs are set. Let stand a few minutes before serving.