For the dough
- 1 lb. 2 oz. (4 cups) unbleached all-purpose flour; more for rolling
- 5 oz. (1/2cup plus 2 Tbs.) cold water
- 5 oz. (1/2 cup plus 2 Tbs.) cold whole milk
- 2 oz. (1/4 cup plus 2 Tbs.) granulated sugar
- 1-1/2 oz. (3 Tbs.) soft unsalted butter
- 1 Tbs. plus scant 1/2 tsp. instant yeast
- 2-1/4 tsp. table salt
For the butter layer
- 10 oz. (1-1/4 cups) cold unsalted butter
For the egg wash
Brown the cheese on top next time in the broiler. Maybe add mushrooms. Make sure to have enough bread in the mix or this won’t reheat well. I used Jimmy Dean breakfast sausage and that worked out well…sweet Italian would not have been as good. I didn’t let this sit overnight before baking and it still turned out fine.
1 box or bag chopped frozen spinach
12 ounces bulk spicy breakfast sausage
2 tablespoons butter
1 onion, finely chopped
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
Freshly grated nutmeg
1/2 pound stale white or French bread, cubed (7 to 8 cups)
2 cups milk or half-and-half
1/4 cup Dijon mustard (make sure to mix this in well)
2 cups shredded cheese…mozzarella works fine
Defrost the spinach in the microwave, and then wring out any excess liquid.
Brown and crumble the spicy breakfast sausage into a skillet, and then remove the crumbles to a plate. Return the skillet to the heat. Reduce the heat a little and melt the butter. To the skillet, add the onions and garlic and cook to soften, 5 to 6 minutes. Then add the spinach and season with salt, pepper and a little nutmeg. Turn off the heat and combine with the sausage bits.
Arrange half of the bread in a casserole dish.
Whisk the eggs with the milk, Dijon and some salt and pepper.
Scatter half of the sausage-spinach mixture over the bread, top with half the cheese, pour over half the eggs, repeat. Cover and store in the fridge at least overnight and up to a few days.
Bring the strata to room temperature for about 30 minutes before you bake. Preheat the oven to 350 degrees F with the rack in the center of the oven.
Set the casserole on a baking sheet and bake uncovered 1 hour. Let stand 10 minutes and serve.
These were perfect as-is. Really only have to freeze the cream cheese for maybe an hour.