Corned Beef Stratta

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Corned Beef Stratta
3 tbs butter
1 large onion, finely chopped, about 1 1/2 cups
1 tsp salt, divided
1/2 tsp black pepper, divided
10-oz package frozen spinach, thawed, excess moisture squeezed out
1 1/2 cups diced corned beef
pinch grated or ground nutmeg
6 to 7 cups cubed French or Italian bread, or use a light rye bread
2 cups shredded mild Cheddar cheese, or a Cheddar and Monterey Jack combination
2 1/4 cups milk
8 large eggs
2 tbs Dijon mustard or spicy mustard
Heat butter over medium-low heat. Sauté onion until tender. Stir in 1/2 tsp salt and 1/4 tsp pepper, along with the spinach, corned beef, and a pinch of nutmeg. Stir to blend thoroughly. Set aside.
Cut bread into 1-inch cubes. Sprinkle about a third of the bread cubes over the bottom of a 13x9x2-inch baking dish or 3-quart shallow casserole. Sprinkle about 1/3 of the spinach mixture over the bread cubes, then sprinkle about 1/3 of the cheese over the spinach mixture. Repeat the layers 2 more times.
In a bowl, whisk the milk, eggs, and mustard, along with the remaining 1/2 tsp salt and 1/4 tsp pepper. Pour over the casserole. Pat the top all over to submerge the bread. Cover with foil and refrigerate for at least 8 hours or up to 24 hours.
Remove the strata from the refrigerator and let stand at room temperature for 25 minutes.
Heat oven to 350°.
Bake the strata, uncovered, for 45 to 55 minutes, until golden brown and cooked through. Let stand 5 minutes before serving. Serves 6 to 8.

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