Ingredients
1 tablespoon canola oil 8 ounces sliced fresh mushrooms1/2 cup chopped onion 2 cups fresh baby spinach2 garlic cloves, minced12 cups (about 8 ounces) cubed day-old French bread2 cups cubed deli ham8 ounces Brie cheese, rind removed and chopped8 large eggs3 cups 2% milk2 tablespoons Dijon mustard1/8 teaspoon salt1/8 teaspoon pepper
Preparation
Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until mushrooms are golden brown and onion is tender, 5-7 minutes. Add spinach and garlic; cook until spinach is wilted, 1-2 minutes longer.
Transfer mushroom mixture to a greased 13x9-in. baking dish. Add bread, ham and cheese.
In a large bowl, whisk eggs, milk, mustard, salt and pepper. Pour over bread. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before serving.
Make-Ahead: Refrigerate unbaked strata, covered, several hours or overnight. To use, preheat oven to 375°. Remove strata from refrigerator while oven heats. Bake as directed.
