Epinards au Frommage Strata

½ Tablespoon Butter
1 finely chopped Onion
1 (10oz) package of fresh Spinach
½ teaspoon Black Pepper
¼ teaspoon grated Nutmeg
Cubed French Bread (about 1 inch sized, roughly ½ to 1 pound of bread)
About 2 Cups grated Gruyere Cheese

About 1 Cup grated Swiss Cheese
5 Large Eggs
2/3 cup Whipping Cream
1 cup Milk

Sauté onion in butter in a large heavy skillet. Add in spices. Stir in spinach and remove from heat. Spread bread cubes evenly over a buttered baking dish – either a 3 quart gratin dish or a 9 by 11 baking dish. Mix and sprinkle cheese over bread. Wisk together the eggs, milk, whipping cream and pour over cheese mixture. Cover with plastic wrap and refrigerate overnight. Remove strata 30 minutes before putting into the oven – which should be preheated to 350. Cook until puffed, golden brown and cooked through. About 45 to 55 minutes. Let stand 5 minutes before serving. Even better with a sprinkling of cooked corn from a barbequed corn on the cob!