This is one of my favorite things to make for holidays and special celebrations! It's a wonderful, sweet and savory dish that incorporates elements of the cuisine that I enjoyed growing up. Plus, you can prepare it at night and just throw it in the oven the next morning. —Danielle Pfanstiehl, Andover, Connecticut
Prosciutto, Egg and Spinach Strata
Ingredients
- 6 large eggs
- 1-1/4 cups 2% milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 7 cups day-old cubed bread (1-in. cubes)
- 1/2 pound sliced prosciutto, cut into 2-in. strips
- 2 medium Pink Lady apples, peeled and thinly sliced
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup chopped Brie cheese
- 1 cup shredded white cheddar cheese, divided
Directions
- In a large bowl, whisk eggs, milk, cinnamon, salt and pepper until blended. Stir in bread, prosciutto, apples, spinach, Brie and 1/2 cup cheddar cheese. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining 1/2 cup cheddar cheese. Refrigerate, covered, overnight.
- Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover and bake until a knife inserted in center comes out clean, 20-25 minutes longer. Let stand 10 minutes before serving.
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