Spinach and Cheese Strata

Submitted by Miriam Fredericks.  Original recipe found at SmittenKitchen.com but adjusted to her family's preferences.  "This is a great recipe to prep the night before JAM then put in the oven to bake while getting ready.  Just don't forget to take it out before leaving!"


Ingredients:
1 (10 ounce) package frozen spinach, thawed, squeeze of all excess liquid, and chopped
1/2 cups finely chopped onion (1 small)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
8 cups cubed French or Italian bread in 1-inch cubes
8 oz shredded cheese (cheddar, swiss, or whatever stronger flavored cheese you have)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard

Directions:
Sauté onion in butter in a large skillet over medium heat until soft, about 5 minutes. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and continue cooking for one minute. Stir in spinach, remove from heat and set aside.
Spread one third of the bread cubes in a well-buttered 3-quart dish. Top with one-third of bread cubes,one-third of spinach mixture and one-third of cheese. Repeat layering twice with remaining bread, spinach and cheese.
Whisk eggs, milk, mustard and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl and pour evenly over strata. Cover with plastic wrap and chill strata for eat 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.

Serves 6 to 8