11 oz. Bread Cubes (Challa Bread Recommended)
8 tbsp. Ricotta Cheese
2 cups Cheese (Mozerella, Cheddar or Cheese Blend)
Dash Salt and Pepper
4 oz. Heavy Cream
4 oz. Milk
1 Package Chopped Frozen Spinach – Defrosted and drained (squeeze water from spinach)
Sliced tomato (optional)
Parmesan Cheese (optional)
Preheat oven to 350 degrees. Spray eight large ramekins with Pam. Layer bread cubes to line the ramekins. Generously dot ricotta cheese throughout (1 tbsp. per ramekin). Add _ cup cheese per ramekin. Sprinkle each with a dash of salt and pepper.
Combine eggs, heavy cream, milk and spinach. Pour 4 oz. of egg mixture into each ramekin. Leave about _ – _ inch from top of ramekin.
Cover. Refrigerate overnight or freeze. If frozen, defrost in refrigerator overnight.
Add a slice of tomato and grated Parmesan if desired just prior to cooking.
Line cookie sheet with foil. Place ramekins on sheet and bake for 45 – 60 minutes. Run a flat knife around the side of the ramekins. Place a cloth napkin on top. Flip over and flip over again onto plate. Garnish and serve with tomato salsa.
For those with dietary restrictions, egg whites can be used instead of whole eggs. Low fat milk can be used instead of heavy cream or whole milk. The strata will not rise as high, but will taste delicious.
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