I’ve mentioned before that my in-laws tend to host fabulous brunches for us nearly every time we come for a visit.  I won’t say no to that!  The food is always amazing and, bonus, it gives me the opportunity to bring something as well.  Normally I tend to lean toward something on the sweeter side (muffins, scones, etc.) but last time I decided to try this strata.  This is basically a savory bread pudding, and a tasty one at that.  With spinach, onion, Gruyere and Parmesan cheeses, this was sure to be delicious.  Needless to say, this was very well received.

It is incredibly convenient in that all the prep work is done the night before, and in the morning all you have to do is bake and serve.  I thought the overall flavors of the dish were great, but there are a couple of changes I will make next time.  First, I will double the amount of spinach.  If an ingredient makes it into the title of a recipe, you should get more than the occasional bite of it.  Plus, spinach is tastes good, and is good for us.  Also, I will omit the mustard called for in the original recipe.  I found it unnecessary, and it seemed to overpower a lot of the other flavors.  I’ve included these changes in the version below.  Enjoy!