Ingredients:

  • 1 tbsp Unsalted Butter, softened (for greasing)
  • 10 oz Day-old Crusty Bread, cut into 1-inch cubes
  • 1 tbsp Olive Oil
  • 1 lb Breakfast Sausage (bulk or links removed from casing)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 5 oz Fresh Spinach, coarsely chopped
  • ½ tsp Kosher Salt (for filling)
  • ¼ tsp Black Pepper, freshly ground
  • 12 large Eggs
  • 1 ½ cups Whole Milk
  • ½ cup Heavy Cream
  • 1 tsp Worcestershire Sauce
  • 1 tsp Dried Mustard Powder
  • ½ tsp Salt (for custard)
  • Pinch of Nutmeg, freshly grated
  • 8 oz Sharp Mature Cheddar Cheese, grated

Instructions:

  1. Prep the Bread and Dish: Cut bread into uniform 1-inch cubes. If not stale, toast lightly at 350°F (175°C) for 8–10 minutes to dry them out. Generously butter a 13x9-inch baking dish.
  2. Cook the Filling: Heat oil in a large skillet over medium-high heat. Add sausage and cook, breaking up the meat, until fully browned. Drain excess fat. Add the diced onion and cook until soft (about 4 minutes). Stir in minced garlic and cook for 1 minute. Add spinach, salt, and pepper; cook until spinach is wilted. Remove from heat and cool slightly.
  3. Prepare the Custard: In a large bowl, whisk the 12 large eggs until slightly frothy. Whisk in the whole milk, heavy cream, Worcestershire sauce, mustard powder, salt, and nutmeg until smooth and fully incorporated.
  4. Assemble the Strata: Spread the dried bread cubes evenly across the bottom of the prepared dish. Layer the cooked sausage and spinach mixture evenly over the bread. Scatter half (4 oz) of the grated cheddar cheese over the filling. Slowly pour the prepared egg custard evenly over the entire dish. Gently press down on the bread to ensure full saturation.
  5. Chill (Mandatory): Cover the dish tightly and refrigerate for a minimum of 4 hours, or preferably overnight (up to 24 hours), allowing the bread to fully absorb the liquid.
  6. Bake: Preheat oven to 375°F (190°C). Remove the strata from the refrigerator 30 minutes before baking. Uncover the dish and sprinkle the remaining 4 oz of grated cheddar cheese over the top. Bake for 50–60 minutes, until golden brown, puffed, and a knife inserted near the center comes out mostly clean.
  7. Rest and Serve: Remove from the oven and allow to rest for 10 minutes before slicing and serving. This resting period is crucial for setting the final structure.