Preheat the oven to 350°F. Grease a 9x13 baking dish with a little olive oil. Place it on a baking sheet.
In a large skillet set over medium heat, add 2 teaspoons of olive oil. When it shimmers add the garlic, saute until fragrant, about 1 minute. Add the spinach and stir until wilted and most of the moisture has evaporated. Remove from heat and turn off the burner.
Arrange the bread cubes in a single layer on the bottom of the pan. Layer on ⅓ of the cheeses, roasted red pepper, spinach, prosciutto, and scallions. Top with more bread and repeat the layering process until the ingredients are used up.
In a large bowl, whisk together the eggs, milk, italian seasoning, salt, and pepper. Pour it over the layered bread in the baking dish.
Transfer it to the oven to bake for 60 to 70 minutes or until a knife inserted in the center comes out clean and the strata is puffed up and slightly golden on the top.
For this recipe I use about ¾ of a large round loaf of bread.
Use 2% instead of whole milk if that’s what you have on hand.
Skip the prosciutto to make this vegetarian.
If you’re not into chevre then swap it for mozzarella.