Breakfast Strata with Spinach and Gruyère

Name: Breakfast Strata with Spinach and Gruyère
Yield: Serves 6 (Makes one 8 x 8-inch strata)
Ingredients: 8 - 10 slices, supermarket French bread (1/2-inch thick) or Italian bread (6 - 7 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; 1 teaspoon, Salt; 1/2 cup, medium-dry white wine, such as Sauvignon Blanc; 6 ounces, Gruyère cheese, grated (about 1 1/2 cups); 6 , large eggs; 1 3/4 cups, half-and-half

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Appears in Cook's Illustrated November/December 2001, America's Test Kitchen TV

The right blend of four staple ingredients—bread, eggs, cheese, and cream—produces a savory breakfast casserole that's simple and satisfying.

SERVES6 (Makes one 8 x 8-inch strata)

TIME2½ hours, plus 1 hour chilling and 20 minutes standing

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WHY THIS RECIPE WORKS

When developing our breakfast strata recipe, we found that buttering whole, dried bread slices gave the dish good texture and richness. Carefully selecting and then sautéing just a few complementary ingredients for the filling removed exces...

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