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Strata With Easter Ham

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Ingredients

Scale
  • 2.5 cups sweet brioche or challah bread torn into cubes
  • 2.5 cups French bread cut into cubes (note: I use one small loaf of each)
  • 1.5 lbs Ham chopped
  • 2 cup milk
  • 8 eggs
  • Salt and pepper
  • 1 tsp Vanilla
  • 1 tsp cinnamon
  • ¼ tsp Nutmeg
  • 5 sprigs fresh thyme leaves removed
  • 2 cups rough chopped spinach
  • 8 oz Monterey jack cheese shredded
  • 8 oz Gruyère cheese shredded

Instructions

  • In an 9×10 high walled baking dish buttered or sprayed with non stick spray, add the bread.
  • Add half of the chopped ham and chopped spinach into the bread mix.
  • Whisk the milk and eggs together in a larger bowl.
  • Add salt and pepper, vanilla, cinnamon, nutmeg, and thyme to the egg mixture.
  • Pour over the bread mixture.
  • Add the remaining ham.
  • Sprinkle with the Monterey Jack and cover with the Gruyère cheese.
  • Cover and place in fridge overnight. (Or at least 2 hours)
  • Preheat oven to 350 degrees F.
  • Cover the strata with foil or a tight-fitting lid and bake 20 minutes.
    Remove foil and bake an additional 25-30 minutes until the eggs are set.  If it starts to get too dark before it is set, cover loosely with foil again until cooked through.
  • Let cool for 5 minutes before slicing and serving warm.
  • Serve with a side salad or fresh fruit.  Top with a spoon of sour cream or Lebneh and chopped chives if desired.

Find it online: https://www.tableanddish.com/strata-with-easter-ham/