by Meredith Shanley
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my 7 recipes »
Photo by Meredith Shanley
Meredith Shanley's Notes:
Expand8 cups crusty Italian bread, cubed Ask a question about this ingredient
3 cups milk Ask a question about this ingredient
10 eggs Ask a question about this ingredient
3/4 cups Gruyere cheese, grated Ask a question about this ingredient
2 red bell peppers, sliced into strips Ask a question about this ingredient
1 pound sweet Italian chicken sausage, diced and cooked Ask a question about this ingredient
1 medium onion, diced Ask a question about this ingredient
4 handfuls fresh spinach Ask a question about this ingredient
2 tablespoons Dijon mustard Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
Coat a large saute pan with cooking spray. Heat to medium.
Ask a question about this stepSaute onion until soft and lightly colored. Add spinach, wilt completely.
Ask a question about this stepSqueeze spinach to remove excess water, season with salt and pepper. Remove to paper towels.
Ask a question about this stepIn same saute pan, again coated with cooking spray, saute peppers about 7 minutes until soft, seasoning to taste with salt and pepper.
Ask a question about this stepIn a large bowl, beat together milk, dijon, eggs, salt and pepper.
Ask a question about this stepIn a buttered 9x13 baking dish, layer 1/3 bread, 1/3 cheese, and 1/3 each of chicken sausage, spinach, and peppers. Repeat two more times so that you have 3 layers. Pour egg mixture over top.
Ask a question about this stepCover, chill in fridge overnight.
Ask a question about this stepIn morning, preheat oven to 375. Remove strata from fridge about 30 minutes prior to cooking.
Ask a question about this stepBake in oven until bubbly and set, like a bread pudding. Should take about 1 hour. Allow to rest about 5 minutes, cut into squares and enjoy!
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Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
