Make this strata a day ahead of time and pop in the oven in the morning for a calm (and delicious) start to the day.
CourseBreakfast, Main Dish
1baguette9 inch piece, cut into cubes
1mediumleek, finely chopped
1cupoyster mushrooms (or mushrooms of choice)
1/2 bunchasparagus spears, cut into 1 in pieces
5 oz.fresh spinach
3/4 cupsmoked Gouda, coarsely grated
1/4cupGruyere cheese, coarsely grated
Cut the bread into cubes and spread them out onto a large baking sheet. Toast in the oven at 450 degrees until dry and pale golden, 3 to 5 minutes.
Add butter to a medium pan over medium-high heat. Saute leeks for 6 minutes. Add garlic, mushrooms, asparagus and salt and pepper and cook until soft, about 6 minutes.
Stir in spinach, remove from heat and set aside.
Whisk eggs and milk together in a large bowl. Add cheese and bread to the egg mixture and gently combine. Add the vegetable mixture to the bowl and toss to combine.
Pour into a casserole dish and press down on the mixture to flatten. Refrigerate now if saving for the next day. Bake at 350 degrees uncovered until puffed, golden brown and cooked through. Cover with foil if the top begins to brown before cooked through.