I love how this overnight breakfast strata bakes up golden, savory, and irresistibly puffed, with all the rich brunch flavor already tucked inside. One slice and the whole morning feels worth lingering over.

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I’m wildly into this Gruyere Spinach Strata because it hits that rare breakfast spot where rich, savory, and slightly fancy all crash into one pan. I love the way Gruyere cheese melts into every bite, sharp and nutty without being too much, while spinach keeps it from feeling heavy.

But let’s be honest, I’m here for the custardy middle and those browned, irresistible edges. The whole thing tastes like brunch got its act together.

And the best part? I can wake up knowing something good is waiting.

No fuss, just big flavor and a fork I don’t want to put down.

Ingredients

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Day-old bread soaks everything up without turning mushy.
It’s the cozy backbone here.
Butter adds that rich, browned edge that makes brunch feel a little fancy.
Yellow onion brings sweetness and keeps the strata from tasting flat.
Spinach sneaks in greens, so Basically, this counts as balanced-ish.
Eggs hold it all together and give that soft, custardy bite.
Whole milk makes the inside creamy, not dry or rubbery.
Heavy cream adds extra richness.
Plus, it’s brunch, so why not?
Gruyere melts beautifully and brings that nutty, salty, irresistible cheese pull.
Parmesan adds sharpness on top, especially where it gets a little golden.
Nutmeg is subtle, but it makes the spinach and cheese taste warmer.
Dijon mustard gives a tiny tang that wakes everything up.

Ingredient Quantities

8 cups day old bread, cut into 1 inch cubes (country loaf or baguette)

2 tablespoons unsalted butter

1 medium yellow onion, finely chopped

10 ounces fresh spinach, washed and roughly chopped (or 12 ounces frozen, thawed and well squeezed)

8 large eggs

3 cups whole milk

1/2 cup heavy cream or half and half

8 ounces Gruyere cheese, grated

1/2 cup grated Parmesan cheese

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

1 tablespoon Dijon mustard

How to Make this

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1. Preheat oven to 350°F and butter a 9×13 inch baking dish.

2. Sauté the chopped onion in 2 tablespoons unsalted butter over medium heat until translucent, about 5 minutes.

3. Add 10 ounces fresh chopped spinach to the pan and cook until wilted, or if using 12 ounces frozen spinach add the well squeezed thawed spinach; season lightly and remove from heat to cool.

4. Place 8 cups day old bread cubes in the prepared dish.

5. Scatter the cooled spinach and onion mixture evenly over the bread, then sprinkle 8 ounces grated Gruyere and 1/2 cup grated Parmesan on top.

6. In a large bowl whisk together 8 large eggs, 3 cups whole milk, 1/2 cup heavy cream or half and half, 1 tablespoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon ground nutmeg until smooth.

7. Pour the egg and milk mixture evenly over the bread and cheese, pressing down gently so the bread absorbs the custard.

8. Cover with plastic wrap and refrigerate overnight or for at least 2 hours to allow soaking.

9. Remove plastic, bake uncovered at 350°F for 45 to 55 minutes until the top is golden and the center is set and a knife inserted comes out clean.

10. Let rest 10 to 15 minutes before slicing and serving.

Equipment Needed

1. 9×13 inch baking dish
2. Oven
3. Large skillet or sauté pan
4. Chef knife and cutting board
5. Measuring cups and spoons
6. Large mixing bowl
7. Whisk
8. Box grater or hand grater
9. Plastic wrap

FAQ

Can I make the strata ahead of time? Yes. Assemble, cover, and refrigerate for up to 24 hours before baking to let the bread soak up the custard. Add 10 to 15 minutes to the bake time if baking straight from cold.

What type of bread works best? Use day old country loaf, baguette, or other crusty bread with an open crumb so it absorbs the custard without turning mushy.

Can I use frozen spinach? Yes. Thaw completely and squeeze out as much liquid as possible before folding in to prevent a soggy strata.

How do I reheat leftovers? Reheat individual portions in a 350 F oven until warm, about 10 to 15 minutes, or microwave for 60 to 90 seconds for a quicker option.

Can I substitute the Gruyere? Yes. Emmental or Swiss work well for a similar melt and flavor. For a stronger punch use sharp cheddar, keeping in mind flavor will change.

Can I freeze the strata? Yes. Bake, cool, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a 350 F oven until warmed through.

Gruyere Spinach Strata Recipe Substitutions and Variations

Bread (8 cups day old): stale sourdough, challah or brioche for richness, whole wheat boule for nuttier flavor
Butter (2 tablespoons): olive oil for a lighter profile, ghee for a nuttier note, vegan butter for dairy free
Gruyere (8 ounces): Emmental or Jarlsberg for similar melt and flavor, sharp cheddar for a bolder taste, fontina for extra creaminess
Milk/cream (3 cups whole milk and 1/2 cup cream): 2% or skim milk for lower fat, half and half if you only have one dairy, unsweetened oat milk for a dairy free option

Pro Tips

1. Use very dry bread so the custard soaks in without turning gummy. If your bread is not fully stale, cube it and dry it in a low oven for 10 to 15 minutes, then cool before assembling.

2. Squeeze cooked or thawed spinach until almost bone dry. Excess moisture will make the casserole watery and interfere with a golden top.

3. Distribute cheese in layers rather than dumping it all on top. Fold some Gruyere into the bread and sprinkle the rest on top for melty pockets inside and a nicely browned finish.

4. Let the assembled dish sit in the fridge the full overnight when possible. That resting time does more than hydrate the bread; it lets the flavors meld so the finished dish tastes more cohesive.

5. When baking, check the center with a skewer near the shortest baking time. If the skewer comes out with just a few soft crumbs the texture will be custardy and set. If you need to reheat leftovers, cover loosely and warm gently to keep the texture creamy.

Gruyere Spinach Strata Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

459

kcal

Equipment: 1. 9×13 inch baking dish
2. Oven
3. Large skillet or sauté pan
4. Chef knife and cutting board
5. Measuring cups and spoons
6. Large mixing bowl
7. Whisk
8. Box grater or hand grater
9. Plastic wrap

Ingredients

8 cups day old bread, cut into 1 inch cubes (country loaf or baguette)
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
10 ounces fresh spinach, washed and roughly chopped (or 12 ounces frozen, thawed and well squeezed)
8 large eggs
3 cups whole milk
1/2 cup heavy cream or half and half
8 ounces Gruyere cheese, grated
1/2 cup grated Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 tablespoon Dijon mustard

Directions

Preheat oven to 350°F and butter a 9×13 inch baking dish.
Sauté the chopped onion in 2 tablespoons unsalted butter over medium heat until translucent, about 5 minutes.
Add 10 ounces fresh chopped spinach to the pan and cook until wilted, or if using 12 ounces frozen spinach add the well squeezed thawed spinach; season lightly and remove from heat to cool.
Place 8 cups day old bread cubes in the prepared dish.
Scatter the cooled spinach and onion mixture evenly over the bread, then sprinkle 8 ounces grated Gruyere and 1/2 cup grated Parmesan on top.
In a large bowl whisk together 8 large eggs, 3 cups whole milk, 1/2 cup heavy cream or half and half, 1 tablespoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon ground nutmeg until smooth.
Pour the egg and milk mixture evenly over the bread and cheese, pressing down gently so the bread absorbs the custard.
Cover with plastic wrap and refrigerate overnight or for at least 2 hours to allow soaking.
Remove plastic, bake uncovered at 350°F for 45 to 55 minutes until the top is golden and the center is set and a knife inserted comes out clean.
Let rest 10 to 15 minutes before slicing and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.