Spinach and Cheese Strata

1 (10 oz) package frozen spinach, thawed, and squeezed of all excess liquid, then chopped

OR

a generous couple handfuls of fresh chopped spinach cooked down in some olive oil, lightly salted

1 1/2 cups finely chopped onions (1 large)

3 T butter

1 t salt

1/2 t black pepper

1/4 t nutmeg

8 cups 1-inch cubed dense french or italian bread (1/2lb), I used a wheat french bread, it was good!

2 cups grated gruyere

1 cup finely grated parmesan

2 3/4 cups milk

9 large eggs

2 T dijon mustard

1/2 cup grape or cherry tomatoes, briefly sautéed in oil with a little salt and pepper

Saute onion in butter until soft. Add 1/2 t salt, 1/4 t pepper and nutmeg and cook for 1 minute. Stir in spinach, remove from heat and set aside.

Spread one third of bread cubes in a well-buttered 3 quart baking dish. Top with one third of bread cubes, 1/3 spinach mixture, and 1/3 of each cheese. Repeat layering twice.

Whisk eggs, milk, mustard, and remaining 1/2 t salt and 1/4 t pepper together in large bowl and pour evenly over strata. Top with sauteed tomatoes. Cover with plastic wrap and chill for 8 hours or up to a day in advance.

When ready to bake, let stand at room temp for 30 minutes and then bake uncovered at 350 for 45-55 minutes. Should be golden, puffed, and cooked through. Let stand 5 minutes before serving.

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