Spinach and Cheese Strata

3 Tbs Butter
1.5 cups onions
1 lb of frozen spinach, defrosted and drained
1 tsp salt
1/2 tsp pepper
dash of nutmeg
8 cups diced Italian bread
2 cups shredded sharp provolone
1/2 cup Parmesan
9 eggs
2.75 cups milk

Melt the butter in large pan, add onions and saute over medium heat until soft. Add spinach and about half the salt and pepper. Cook until spinach is warmed. Meanwhile, whisk the eggs and milk with the remaining spices and set aside. Oil the dish you are working in. Put in 1/3 of the bread cubes, 1/3 of the spinach, and 1/3 of both cheeses. Do this twice more. Then carefully pour the eggs over the entire dish. Take your time and let the bread absorb some of the liquid.

Pop a lid on the dish and let it soak over night.

The next day, take out the dish and let it sit for about 30 minutes. Preheat the oven to 350'. Bake for about 45 -50 minutes or until it is set and golden brown on the top. Put a pan under it to catch drips (do you hear the voice of experience here...).

Here is the original I based this upon.

The scones are exactly as Annie made here except (and isn't there always at least one!), I used blueberries I picked last year in place of raspberries.