This week we have friends visiting from out of town and for me visitors and a great breakfasts should always go together, but prep time is limited in the morning, so we are making this delicious savory bread pudding from the Smitten Kitchen blog.
Spinach and Cheese Strata (serves 6-8)
Sauté onion in butter in skillet over medium heat until soft, about 5 minutes. Add 1/2 the salt, 1/2 the pepper and nutmeg and continue cooking for one minute. Stir in spinach, remove from heat. Spread 1/3 of the bread cubes in a well-buttered 3-quart gratin dish. Top with 1/3 of spinach mixture and 1/3 of each cheese. Repeat layering twice with remaining bread, spinach and cheese.
Whisk eggs, milk, mustard and remaining salt and pepper together in a large bowl and pour evenly over strata. Cover with plastic wrap and chill strata for at least 8 hours or up to a day.
The next day, let it stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.
Today is the last day for June bread shares. Thank you for being part of the CSB! I hope you enjoyed. If you have any feedback for me, don’t hesitate to call or email me, I really appreciate it! July bread-shares are available online as of earlier this week. If you are interested in continuing to receive naturally fermented, organic and non-GMO bread please be sure to sign up soon! The special shopping bags have all been claimed, thanks for being so quick to sign up! I did post a special on Facebook for a free magnet, go check it out so you can put a fun STELLA Bakery magnet on your fridge! Thank you so much for supporting STELLA Bakery!!
This week’s Share
Ingredients: org. Montana grown wheat flour, water, org. sourdough culture, org. flax seeds, org. sesame seeds, org. sunflower seeds, org. pumpkin seeds, poppy seeds, sea salt.
KAMUT Wheat Bread
Ingredients: Montana org. wheat flour, org. KAMUT wheat flour, org. cracked KAMUT wheat, water, sourdough culture, sea salt.
Baker’s Choice: one of the above