Easy-to-prepare layered variations of the casserole

By Wanda A. Adams
Advertiser Food Editor

Strata — the bread casserole so reliable for a company brunch — is a no-brainer to prepare.

The basic idea for a strata is constant, but the flavor changes with the ingredients used. This one's a spinach Gruyere strata. Deborah Booker • The Honolulu Advertiser

You can substitute asparagus or chard for the spinach, use another type of cheese, choose onions instead of shallots. You could throw in some chopped ham or sausage instead of the spinach, or mushrooms. Feel free to experiment, just be careful not to add too many different ingredients.

In testing this recipe, I used the flat, square La Brea country-style loaves available at Costco and Foodland. Instead of frozen spinach, I used fresh spinach that had been sauteed in olive oil and drained (left over from another recipe). I also used just a bit more cheese than called for, as to use the entire piece I had, without ill effect.

Note that the wine called for in this recipe is reduced first; the editors of "The America's Test Kitchen Cookbook" (Boston Common Press, $29.95, due in bookstores in January) said using unreduced wine gives the dish an inappropriate "winey" flavor. If you don't care to use alcohol, even in cooking, you can substitute broth.

Rather than a cake pan, I used a large (14-by-10-inch) oval baker, and I didn't weigh down the dish because I like a rougher texture.

This dish sliced beautifully and tasted good hot, at room temperature and even cold.

Breakfast Strata with Spinach and Gruyere

• 8-10 (1/2-inch thick) slices supermarket French or Italian bread
• 5 tablespoons unsalted butter, softened
• 4 medium shallots, minced (about 1/2 cup)
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• Salt and freshly ground black pepper
• 1/2 cup medium-dry white wine, such as Sauvignon Blanc
• 6 ounces Gruyere cheese, grated (about 1 1/2 cups)
• 6 large eggs
• 1 3/4 cup half-and-half

Place oven rack in middle position and pre-heat oven to 225 degrees. Arrange bread in a single layer on large baking sheet and bake until dry and crisp, about 40 minutes, turning halfway through the drying time. Skip this step if you're using hard, dry bread. When cooled, butter slices on one side with 2 tablespoons butter; set aside.

Heat 2 tablespoons butter in a medium nonstick over medium heat. Saute shallots until fragrant and translucent, about 3 minutes; add spinach and salt and pepper to taste and cook, stirring occasionally, until combined, about 2 minutes. Transfer to medium bowl; set aside. Add wine to skillet, increase heat to medium-high and simmer until reduced to 1/4 cup, 2-3 minutes; set aside.

Butter an 8-inch square baking dish with remaining 1 tablespoon butter; arrange half of bread slices, buttered-side-up, in a single layer in the dish. Spread half the spinach mixture over the bread, then 1/2 cup grated cheese, distributing the ingredients evenly. Arrange remaining bread slices over spinach mixture and repeat.

Whisk eggs in medium bowl until combined; whisk in reduced wine, half-and-half, 1 teaspoon salt and pepper to taste. Pour egg mixture evenly over bread layers; cover surface with plastic wrap, weigh down (with 2 boxes sugar) and refrigerate 1 hour or overnight.

Remove dish from refrigerator and allow it to come to room temperature while you preheat the oven to 325 degrees.

Sprinkle remaining 1/2 cup cheese over uncovered strata; bake until both edge and center are puffed up and edges have pulled away slightly from the sides of the pan, 50-55 minutes.

Cool on wire rack 5 minutes; serve.

Here's a sweet breakfast strata from Arielle's Recipe Archives online (recipes.alastra.com). If you can't find Granny Smiths, any tart cooking apple could be used.

Cinnamon Roll Strata with Apples and Pecans

• 4 cups cubed cinnamon rolls
• 2 tablespoons butter
• 2 Granny Smith apples, peeled, cored and cut in 1/2-inch dice
• 2 tablespoons brown sugar
• 1 1/2 teaspoons cinnamon, divided
• 1/2 teaspoon nutmeg, divided
• 1/3 cup golden raisings
• 6 eggs
• 2 cups milk
• 1/4 teaspoon salt
• 1/2 cup pecan halves
• 2 teaspoons powdered sugar
• Warm maple syrup

Spread cinnamon roll cubs in baking sheet and toast in preheated, 300-degree oven for 30 minutes. Remove from oven and cool.

In heavy skillet, heat butter over medium heat until hot. Add apples, brown sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Saute about 5 minutes, until apples are tender and caramelized. Transfer to plate and cool.

Spray 9-by-13-inch baking pan with nonstick spray (or butter the pan lightly). Spread toasted cinnamon roll cubes in the bottom of the pan, followed by apples and raisins.

Whisk together eggs, milk, salt, remaining cinnamon and nutmeg. Pour over ingredients in pan; cover and refrigerate overnight.

Toast pecans in preheated 350-degree oven 5-10 minutes or until golden; do not allow to brown too long. Chop coarsely.

Remove strata from refrigerator 45 minutes before baking. Uncover and sprinkle with pecans. Bake in preheated 350-degree oven about 35 minutes or until set in the middle. Sprinkle top with powdered sugar and serve with warm maple syrup.

Optional variation: Boil 1/2 pound apple-pork link sausage, drain, slice and top cinnamon rolls before continuing with recipe.