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Spinach, Georgia Gouda, and Sweet Curry Strata

Spinach, Georgia Gouda, and Sweet Curry Strata with For Good Granola

Spinach, Georgia Gouda, and Sweet Curry Strata made with For Good Granola 

Crusty and pillowy soft bread, rich custard, robust spinach, creamy gouda, and bold curry spices cometogether for a unique and flavorful spin on a favorite comfort food. Prepare and assemble this strata the night before for an impressive entertaining brunch or a no-fuss dinner option alongside a quick salad. Sweet Grass Dairy’s Georgia Gouda lends rich and creamy texture with a mildly sweet and tangy flavor and For Good Granola’s Sweet Curry Buckwheat granola is layered in for more curry depth and a subtle crunch. 

Difficulty level: Easy


    • 8 oz (10-12 slices) store bought French Bread, cut into 1/2 inch thick slices
    • 5 tablespoons butter, unsalted, room temperature
    • 2 shallots, minced
    • 1 1/2 teaspoon curry powder
    • 10 oz frozen spinach, thawed, squeezed dry, and chopped 
    • 6 oz Sweet Grass Dairy Georgia Gouda, grated
    • 1 cup For Good Granola Sweet Curry
    • 6 eggs
    • 1 3/4 cups half & half
    • salt & pepper 


  1. Preheat oven to 250°F and adjust rack to middle position. Arrange sliced bread on sheet pan and bake until dry and crisp, 30-40 minutes. Let the bread slices cool slightly, then butter bread on one side with 2 tablespoons of butter. Set aside.
  2. Melt 2 tablespoons of butter in a medium skillet over medium heat. Add shallots, sauté until just beginning to brown, about 3 minutes. Add curry powder, and continue to cook until fragrant, about 1 minute. Fold in prepared spinach until well combined. Taste and adjust seasoning with salt and pepper. Remove from heat.
  3. Prepare an 8x8 inch baking dish with the remaining one tablespoon of butter. Arrange half the bread, buttered-side up, in a single layer. Over bread slices, sprinkle half of the spinach mixture, then 1/2 cup of Georgia Gouda, followed by 1/3 cup of Sweet Curry granola. Arrange the remaining bread in a single layer on top of granola, then layer remaining spinach, 1/2 cup of Georgia Gouda, and 1/3 cup of granola. Reserve the remaining 1/2 cup Georgia Gouda and 1/3 cup granola for just before baking.
  4. In a medium bowl, whisk eggs until combined, add half & half, 1 teaspoon of salt and 1/4 teaspoon of pepper. Poor custard over bread layers. Lay an oversized piece of plastic wrap flush on the surface, then weigh down (see note), and transfer to refrigerator for at least 2 hours or overnight.
  5. Remove from refrigerator and let it come to room temperature while preheating your oven to 325°F. Remove plastic wrap and sprinkle with remaining cheese and granola. Bake on middle rack of oven until puffed and golden and edges have pulled away slightly from sides of dish, 50-55 minutes. Cool on wire rack for 15 minutes before serving.

Note: Weighing down the strata overnight ensures every bit of egg mixture is absorbed leading to an irresistibly fluffy, custardy texture once baked. American's Test Kitchen recommends using two 1-pound boxes of sugar (they fit nicely side by side) or filing a gallon zipper locked bag with 2 lbs. of rice or beans. 

**We loved collaborating with For Good Granola on this recipe. This women-owned company is based in Chicago and crafts flavor-indulgent buckwheat granola that goes beyond the ordinary. And, they have a passion for nourishment that goes well beyond food. They give to organizations and support programs that encourage, empower, and elevate kids and adults with disabilities and the families and caregivers who champion them. To learn more about For Good Granola or to purchase their products please visit their website hereWe promise you, their granola will change your life.**


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