Spinach and Gruyère Cheese Strata

1. Preheat and dry bread

Preheat your oven and arrange the bread slices in a single layer on a large baking sheet. Bake them for about 40 minutes, turning them halfway through. Alternatively, leave the bread out overnight to dry. Let it cool, then spread 2 tablespoons of softened butter on one side of each slice.

2. Sauté shallots and spinach

In a medium nonstick skillet over medium heat, melt 2 tablespoons of butter and sauté the minced shallots until fragrant and translucent, about 3 minutes. Add the thawed and squeezed spinach, along with a pinch of salt and pepper, and cook for another 2 minutes. Pour in the white wine, increase the heat to medium-high, and let it simmer until the liquid is reduced by half, about 2-3 minutes.

3. Layer ingredients

Butter an 8-inch square baking dish with the remaining tablespoon of butter. Layer the dish with the buttered bread slices, followed by the spinach mixture, and then 1 cup of the grated Gruyère cheese. Repeat the layers until all ingredients are used, ending with a layer of cheese.

4. Prepare egg mixture

In a medium bowl, whisk together the eggs until fully combined. Add the reduced wine, half-and-half, 1 teaspoon of salt, and a bit of pepper. Pour this egg mixture evenly over the layered bread and spinach in the baking dish. Cover with plastic wrap, place a weight on top to ensure the bread absorbs the liquid, and refrigerate for at least 1 hour or up to overnight.

5. Bake the strata

Remove the strata from the fridge and let it stand at room temperature for about 20 minutes. Preheat your oven to 325°F. Sprinkle the remaining 1/2 cup of Gruyère cheese on top, and bake for 50-55 minutes until the edges are puffed and slightly pulled away from the sides, creating a golden top.

6. Cool and serve

Let the strata cool on a wire rack for about 5 minutes before serving. This brief cooling period helps set the strata, making it easier to slice and serve.