The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". This cookie is set by GDPR Cookie Consent plugin. These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. Scroll below for this Prosciutto and Spinach Strata recipe and if you haven’t already, don’t forget to subscribe! When you're ready, place the toasted croissants at the bottom of your greased casserole dish, dump the prepared egg mixture over top, sprinkle with a bit of shredded cheese and bake! This will avoid your croissants becoming soggy. Keep the toasted croissants in a sealed bag or container in the pantry, and store the egg mixture in the refrigerator. Simply complete all of the recipe steps aside from assembling. If you're looking to make this Prosciutto and Spinach Strata ahead of time, I don't recommend adding the toasted croissants to the egg mixture. Remove cover and bake an additional 15 minutes. Add the toasted croissant pieces to the casserole dish.Fold in the spinach, prosciutto and shredded cheese (I can never not hear Moira say this to David).Whisk the eggs, cream, milk and Dijon.Rip apart day-old croissants (no knife skills needed, use your hands).So how does it all come together? Here's the secret: There's not a whole lot of ways to fumble this recipe, to be honest, which is also a bonus. It sure looks like a lot at first glance, but I assure it's super simple (and worth it). Don't be too intimidated by the amount of steps required in this recipe.
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