Ingredients

The following ingredients have 8 Servings
  • 8 cups crusty Italian bread, cubed
  • 3 cups milk
  • 10 eggs
  • 3/4 cup Gruyere cheese, grated
  • 2 red bell peppers, sliced into strips
  • 1 pound sweet Italian chicken sausage, diced and cooked
  • 1 medium onion, diced
  • 4 handfuls fresh spinach
  • 2 tablespoons Dijon mustard
  • salt and pepper to taste

Instruction

  • Coat a large saute pan with cooking spray. Heat to medium.
  • Saute onion until soft and lightly colored. Add spinach, wilt completely.
  • Squeeze spinach to remove excess water, season with salt and pepper. Remove to paper towels.
  • In same saute pan, again coated with cooking spray, saute peppers about 7 minutes until soft, seasoning to taste with salt and pepper.
  • In a large bowl, beat together milk, dijon, eggs, salt and pepper.
  • In a buttered 9x13 baking dish, layer 1/3 bread, 1/3 cheese, and 1/3 each of chicken sausage, spinach, and peppers. Repeat two more times so that you have 3 layers. Pour egg mixture over top.
  • Cover, chill in fridge overnight.
  • In morning, preheat oven to 375. Remove strata from fridge about 30 minutes prior to cooking.
  • Bake in oven until bubbly and set, like a bread pudding. Should take about 1 hour. Allow to rest about 5 minutes, cut into squares and enjoy!