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Preheat the oven to 350°F with a rack in the center position. Grease a 9-inch baking dish with cooking spray or butter. Alternatively, line the baking dish with parchment paper.
Place the bread cubes on a sheet pan and toast until golden brown, about 10 minutes. Remove from the oven and set aside.
Melt the butter in a large pan over medium heat. Add the onion, mushrooms, and thyme and cook, stirring occasionally, until softened, about 7 minutes. Add the spinach to the pan and cook, stirring occasionally, another 5 minutes, or until the spinach is wilted. Remove the pan from heat and let cool.
In a large bowl, add the toasted bread, veggie mixture, and cheese, toss to combine. In a blender, combine the eggs, milk, cream, salt, pepper, mustard, and nutmeg and blend until smooth.
Add the bread and mushroom mixture to the prepared baking dish and carefully pour over the egg mixture. Press the bread down as necessary until submerged.
Bake uncovered until the eggs are set and the top is golden brown, about 1 hour and 15 minutes. If the strata browns too quickly, cover with aluminum foil and continue baking.
Let the strata cool for about 15 minutes before serving.