This recipe is easily adaptable and a great way to use up those leftover stale bread pieces, Alison Lambert writes.
Spinach, leek and cheddar strata
Serves 6-8
Ingredients
200g fresh spinach
1 leek, sliced thinly
3 Tbsp butter
1 tsp salt
Black pepper, freshly ground
¼ tsp freshly grated nutmeg
1 loaf, stale bread, torn into bite-sized pieces
150g tasty cheddar cheese, grated
50g Parmesan cheese, freshly grated
2 ¾ cups milk
9 large eggs
1 Tbsp Dijon mustard
Method
Saute leek in butter in a large frying pan over medium heat until soft, about 5 minutes. Add teaspoon salt, generous grinds of pepper and nutmeg and continue cooking for one minute. Add spinach and wilt for 1 minute. Remove from heat and set aside.
Spread one third of the bread pieces in a deep baking dish. Top with one-third of spinach mixture and one-third of each cheese. Repeat layering twice with remaining bread, spinach and cheese.
To make the egg mix. Whisk eggs, milk, mustard and remaining teaspoon salt and more pepper together in a large bowl and pour all over the bread. Cover with plastic wrap and refrigerate for at least 2 hours and if possible overnight.
When ready to cook, remove it from the fridge 30 minutes before to get to room temperature.
Preheat the oven to 180degC.
Bake uncovered in the oven until golden, risen and puffy and cooked through (45-55 minutes).
Remove from the oven and let stand for 5 minutes before eating.
