Wednesday, March 27, 2013

Pumpkin and Spinach Strata

This hearty strata is from Food and Wine magazine. Here's what they have to say about it: "A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a distinct flavor to this satisfying casserole." This really is good, but not just for breakfast, we ate it for lunch, too. I made a half recipe using a 9 x 9-inch pan and substituted spinach for the kale.

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