Florentine Strata Recipe - Allrecipes.com
Florentine Strata Recipe
  • READY IN ABOUT 7 hrs

Florentine Strata

Recipe by  

"You can feel good about serving this meal. Because now, just two slices of Wonder Classic White Sandwich Bread have as much calcium as an eight ounce glass of milk. And that means, Florentine Strata will not only taste good, it'll help your family feel good, too."

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Original recipe makes 6 servings Change Servings
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  • PREP

    6 hrs
  • COOK

    55 mins
  • READY IN

    6 hrs 55 mins

Directions

  1. Spray an 11 x 7-inch baking dish with nonstick spray coating. Tear 3 slices toasted Wonder Bread into quarters and arrange in a single layer over the bottom of the baking dish.
  2. Melt butter in a skillet over medium-high heat. Add shallots and cook, stirring frequently, until shallots are tender. Stir in spinach and seasonings. Stir to combine. Spoon spinach mixture evenly over bread. Top with 1 1/2 cups cheese. (Seal and refrigerate remaining cheese.)
  3. Tear remaining 4 slices toasted Wonder Bread into quarters and arrange in a single layer over the dish.
  4. Whisk together eggs and milk. Pour milk mixture evenly over the bread. Cover and refrigerate several hours or overnight.
  5. Preheat oven to 325 degrees F. Bake, uncovered, 50 minutes or until set and knife, inserted just off center, comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 5 minutes or until cheese is melted. Remove from oven and allow to stand 5 to 10 minutes. Cut into serving portions.
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Footnotes

  • Tip: For added flavor and color, add 1 jar (2 ounces) chopped pimiento, drained, to spinach and seasoning mixture. Proceed as recipe directs.
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Reviews More Reviews

Sep 03, 2009

Although this is yummy I don't think it is healthy.

 
Sep 08, 2009

Extremely tasty. The boyf (a meat and potatoes guy) chowed down on this and asked for seconds. The only thing I did differently was add some mushrooms (which I add to every savory dish I make) and switch out the swiss cheese for goat cheese (I'm lactose intolerant). But I think even without the changes, this dish would be great. Oh, and be sure to keep an eye on it once it hits the 45 minute mark in the oven. The bread started getting really dark and I covered it with foil at this time.

 

5 Ratings

Dec 24, 2009

TIP: When making a strata, I always place saran wrap over the top and press it down on top of the strata. I will place boxes (ie: brownies, cake mix, etc.) on top to hold the saran wrap down. Place the strata in the fridge overnight. This will keep the pieces of bread from burning, and soaks all the egg into the bread. Love this recipe...turned out golden brown and PERFECT!

 
Sep 21, 2009

I followed this recipe and my husband aked me NEVER to make this for him again!

 
Sep 08, 2009

This needs more flavor. I would definitely recommend a decent amount of garlic in any form, additional salt & pepper, and parsley...? It was ok, but nothing great. I followed the directions to a T, and after checking it at 40 min., the bread on top was dark and only minutes from burning, so I had to top it with foil. I then had to turn the heat up to 375º to complete the cooking, because it was still wet and runny in the center. I wouldn't make this again, however to those of you who wish to try it, I would suggest an oven temp. at least 350º, and also be sure to foil it for half the baking time. And if you like garlic, definitely add it! :)

 

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Nutrition

  • Calories
  • 339 kcal
  • 17%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 129 mg
  • 43%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 19.9 g
  • 40%
  • Sodium
  • 562 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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