strata with spicy Italian sausage, Gruyere, spinach, and shallots

My history with stratas go way back to my wedding day. I chose it as one of the entrees served at our brunch reception at the charming Cedar Creek Inn. 

I love that I can bake such a delicious dish that's filled with happy memories ~  for my family. 

Have you ever eaten a strata? 

They're so delicious . . . and remind me so much of a savory bread pudding, of sorts. 

The base of a strata is similar to that of bread pudding . . . bread, eggs, milk, and cream.

The big difference between the two are that the ingredients in bread pudding are typically all combined into one big bowl and then poured into a dish and then baked. A strata, on the other hand, is typically a layering of ingredients, so that you have a perfect distribution (and layering) of savory ingredients. 

Strata, like bread pudding, is incredibly versatile. That's another reason why I enjoy them so much. And . . . you can serve them any time of day. 

They're great for breakfast, brunch, lunch, and dinner . . . and if you don't like my combination of ingredients - you could add your own. 

In the Fall, I love adding spicy Italian sausage, roasted butternut squash, Gruyere, and thyme . . . It's amazing!

Since I had Italian sausage left over from our Fourth of July celebration and Gruyere cheese, I thought I would make an Italian version of this dish over the weekend. 

I added spinach and caramelized shallots for added color and flavor . . . and then topped it with lots of fresh herbs from our garden. 

The spicy Italian sausage adds a warm heat  . . . the Gruyere cheese adds creaminess . . . and the caramelized shallots add a tender sweetness. Such a great combination . . . Yum! 

I think the fastest way to make this dish is by preparing the ingredients first . . . brown the sausage, grate the cheese, saute and shallots, and squeeze all the moisture out of the spinach.  

Put all the 'layering ingredients' into separate bowls and set aside. Then prepare the bread/egg/milk/cream mixture and set aside. I find it quicker to assemble this dish when I have an assembly line in front of me. 

Take your time when layering so that you ensure that every bite has a little sausage, shallot, spinach, cheese, and herbs . . .  making every single bite delicious.

Since we have an abundance of garden tomatoes, I served them alongside our strata; but I also love to serve a simple salad with a creamy tarragon dressing . . . making it perfect for dinner. 

It might seem like a lot of work, but it's worth the effort! 

Ingredients

6 cups cubed day-old French bread, with crust

2 Tablespoons unsalted butter, plus more for greasing

2 Tablespoons cooking oil

3/4 pound Spicy Italian Sausage

2 large shallots, halved and thinly sliced

Kosher salt and freshly ground black pepper

one 10-ounce bag frozen chopped spinach, thawed and squeezed dry

10 large eggs

2 cups grated aged Gruyere cheese

3 cups whole milk

1 cup heavy cream

2 teaspoons Dijon mustard

1/8 teaspoon freshly grated nutmeg

fresh basil, chopped

fresh Italian flat leaf parsley, chopped

Preparation

Preheat the oven to 325 degrees F.

Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool. Cut into 3/4-inch cubes. Set aside.

Combine the butter and oil in a large saute pan over medium heat and cook until it begins to shimmer. Add the shallots, toss to coat in the butter, and then add the salt and pepper. Cook the shallots, stirring occasionally, until golden brown and caramelized, about 10 minutes. Remove from the heat and let cool.

 

Place a small amount of cooking oil in a saute pan over medium heat. Remove sausage casing. Crumble sausage into the pan and allow to cook until the meat browns and there is no pink. Drain the meat into a strainer to eliminate grease and oil. Pat dry with a paper towel to further remove grease. Set aside.

In a large bowl, whisk together the eggs, 1/2 cup cheese, milk, heavy cream, mustard, 1 teaspoon salt, 1/2 teaspoon pepper, and nutmeg. Add the bread cubes and gently combine. Set aside for 20 minutes.

 

Butter a 9 by 13-inch decorative baking dish. Pour 1/2 of the egg/milk/bread mixture in the dish, and then sprinkle 1 cup cheese, half of the spinach, onions, and sausage on top of the mixture.

Add the other half of the egg/milk/bread mixture on top, and then evenly sprinkle with 1 cup of cheese, spinach, onions and sausage. 

Preheat the oven to 350 degrees F.

Bake the strata uncovered until the mixture has puffed up slightly, is golden brown on top and doesn't shimmy with uncooked custard when you shake the pan, about 1 hour. Sprinkle the remaining 1/2 cup cheese over the top during the last 10 minutes of baking. Let cool 5 minutes before serving. 

Sprinkle a handful of fresh parsley and basil on top of the strata before serving. Enjoy!

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