Ingredients

• ¾ Loaf (12 Cups) of Sprouted Bread Cut into ½-inch Pieces
• 2 Tablespoons EVOO
• 12 Ounces White Mushrooms, Trimmed and Sliced Thin
• 1 Onion, Minced
• 2 Cloves of Garlic
• 2 Teaspoons Fresh Thyme or ½ Teaspoon Dried Thyme
• 10 Ounces Frozen Spinach; Thawed, Squeezed Dry, and Chopped Course
• 1½ Cups Shredded Gruyere Cheese (6oz)
• 2½ Cups Half-and-Half (Substitution: Greek Yoghurt)
• 9 Eggs
• 1 Teaspoon Salt
• ¼ Teaspoon Pepper

Directions

1. Line slow cooker with aluminum foil and coat with non-stick spray.
2. Heat oven to 225°F and spread bread over rimmed baking sheet and bake, shaking pan occasionally, until dry and crisp, about 40 minutes.
3. Heat oil in 12-inch skillet over medium-high heat until shimmering.
4. Add mushrooms, onion, garlic, and thyme and cook until vegetables are softened and lightly browned, 8 to 10 minutes; stir in spinach.
5. Spread half of dried bread into prepared slow cooker and sprinkle with half of mushroom mixture and ½ cup of cheese.
6. Layer remaining bread, mushroom mixture, and cheese into slow cooker.
7. Whisk yogurt, eggs, salt and pepper together in bowl, then pour mixture evenly over bread.
8. Press gently to submerge bread.
9. Cook and cover until center of strata is set, about 4 hours on low.
10. Let strata cool for 20 minutes.