Strata (Brunch Casserole) with Garlic and Spinach

Ingredients:

• 10 slices (totaling 6 ounces) sourdough French bread
• 2 Tablespoons Garlic Gold^®
• 3 Tablespoons Garlic Gold^® Oil
• 10 ounce package frozen spinach, thawed and squeezed dry
• 6 ounces Swiss cheese, grated
• ¼ cup Garlic Gold^® Parmesan Nuggets
• 6 large eggs
• 2 cups half and half
• Garlic Gold^® Sea Salt Nuggets and freshly ground black pepper to taste

Preheat oven to 225 degrees. Place bread slices on a cookie sheet and bake for about 30 minutes, until dry. Brush toasted slices with the 2 Tablespoons Garlic Gold^®. Set aside.

Heat 2 Tablespoons of the Garlic Gold^® Oil in a medium skillet; when fragrant, add the spinach; sauté for several minutes. Season to taste with Garlic Gold^® Sea Salt Nuggets and freshly ground pepper. Set aside.

In an 8 inch square baking dish, put in remaining 1 Tablespoon Garlic Gold^® Oil; wipe dish with paper towel so oil coats the entire inside of the dish, including the sides. Arrange half of the toasted bread slices in a single layer in the dish. Sprinkle half of the spinach mixture, then ½ cup grated cheese evenly over the bread slices.

Whisk eggs in medium bowl with the half and half and Garlic Gold^® Parmesan Nuggets. Pour egg mixture evenly over bread layers. Cover dish with plastic wrap, and weigh down with a Ziploc style bag filled with 4 cups of sugar or rice. Refrigerate at least one hour up to overnight.

Preheat oven to 325 degrees. Uncover dish and sprinkle remaining cheese on top. Bake for about 50-60 minutes, or until the center is puffed and the edges have pulled slightly away from the sides of the dish.

Serves 6-8

If you liked this recipe, you’ll love these products:

• Garlic Gold^® Parmesan Nuggets
• Garlic Gold^® Sea Salt Nuggets
• Garlic Gold^® Oil
• Garlic Gold^®