Strata with Beef, Cheese and Spinach

Ingredients

• • 11/2 pounds ground 85/15 fat beef
  
• • 1 medium onion, chopped small
  
• • 2 cloves garlic, minced
  
• • 2 tablespoons balsamic vinegar
  
• • 2 teaspoons sugar
  
• • 1/4 cup chicken broth
  
• • 6-8 slices stale white French bread, lightly toasted (not a Baguette)
  
• • 8 large eggs room temperature
  
• • 11/2 cups chicken broth for custard
  
• • 1 tablespoon fresh thyme leaves
  
• • 1 tablespoon freshly chopped parsley
  
• • Coarse salt and freshly ground pepper
  
• • 11/2 cups shredded Asiago or Parmesan cheese
  
• • 1 medium bag of spinach
  

Directions

1. In a large skillet over medium-high heat, cook ground beef, stirring occasionally, and breaking up meat with a spoon, until browned, 8 to 10 minutes. Add onion; cook stirring, until soft, 10 minutes. Stir in garlic and sugar, salt and pepper, cook for 2 -3 more minutes.
2. Add balsamic vinegar and then pour the 1/4 cup of chicken broth into skillet with the beef mixture and cook until all of the liquid is absorbed. Mix in the spinach and herbs. Transfer to a large plate; let cool until barely warm.
3. Butter an 8-inch-square baking dish. In a large bowl, whisk together eggs, 11/2 cups chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4. Arrange half of the bread in a slightly overlapping layer in bottom of the dish. Scatter half the beef and spinach mixture and then half the cheese over the bread. Repeat with remaining bread, beef and spinach mixture, and cheese, pressing firmly. Cover and refrigerate at least 2 hours or up to overnight.
5. Preheat oven to 350 degrees. Bake, uncovered, until puffed and golden and a toothpick inserted into center comes out clean, 35 to 45 minutes. If it is refrigerated overnight, it may need to cook a few minutes longer.