Breakfast Strata with Spinach and Gruyère

Makes one 8 by 8-inch strata
serving 6

To weigh down the assembled strata, use two 1-pound boxes of brown or
powdered sugar, laid side by side over the plastic-covered surface. To
double this recipe or those that follow, use a 9 by 13-inch baking dish
greased with only 11/2 tablespoons butter and increase baking times as
suggested in each recipe.

810 (1/2-inch thick) slices supermarket French or Italian bread (67
ounces)
5 tablespoons unsalted butter, softened
4 medium shallots, minced (about 1/2 cup)
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
Salt and ground black pepper
1/2 cup medium-dry white wine, such as Sauvignon Blanc
6 ounces Gruyère cheese, grated (about 11/2 cups)
6 large eggs
1 3/4 cups half-and-half

Adjust oven rack to middle position and heat oven to 225 degrees. Arrange
bread in single layer on large baking sheet and bake until dry and crisp,
about 40 minutes, turning slices over halfway through drying time.
(Alternatively, leave slices out overnight to dry.) When cooled, butter
slices on one side with 2 tablespoons butter; set aside.

Heat 2 tablespoons butter in medium nonstick skillet over medium heat.
Saute shallots until fragrant and translucent, about 3 minutes; add
spinach and salt and pepper to taste and cook, stirring occasionally,
until combined, about 2 minutes. Transfer to medium bowl; set aside. Add
wine to skillet, increase heat to medium-high, and simmer until reduced to
1/4 cup, 2 to 3 minutes; set aside.

Butter 8-inch square baking dish with remaining 1 tablespoon butter;
arrange half of buttered bread slices, buttered-side up, in single layer
in dish. Sprinkle half of spinach mixture, then 1/2 cup grated cheese
evenly over bread slices. Arrange remaining bread slices in single layer
over cheese; sprinkle remaining spinach mixture and another 1/2 cup cheese
evenly over bread. Whisk eggs in medium bowl until combined; whisk in
reduced wine, half-and-half, 1 teaspoon salt, and pepper to taste. Pour
egg mixture evenly over bread layers; cover surface flush with plastic
wrap, weigh down (see note, above), and refrigerate at least 1 hour or up
to overnight.

Remove dish from refrigerator and let stand at room temperature 20
minutes. Meanwhile, adjust oven rack to middle position and heat oven to
325 degrees. Uncover strata and sprinkle remaining 1/2 cup cheese evenly
over surface; bake until both edges and center are puffed and edges have
pulled away slightly from sides of dish, 50 to 55 minutes (or about 60
minutes for doubled recipe). Cool on wire rack 5 minutes; serve.


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