Description
A delicious (and easy) dish perfect for a Sunday brunch or holiday breakfast, as it can be completely assembled ahead of time. But it can also be made the same day. Just allow about half an hour for it to sit before baking so the bread can absorb some of the custard mixture.
Ingredients
- 16 ounces crusty French, Italian, or sourdough bread, cut into cubes (about 3 cups cubed)
- 1 Tablespoon butter
- 1 medium white or yellow onion, chopped
- 1 large bunch spinach (about 9 ounces), washed, dried and chopped
- 1.5 cups shredded Gruyere cheese
- 1/2 cup shredded cheddar cheese
- 5 ounces smoked ham, cut into cubes or small slices
- 1 1/2 cup cream
- 1 1/2 cups whole milk
- 1 1/4 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne
Instructions
- Butter a 9×13 casserole baking dish.
- Melt butter in a large saute pan. Saute onions until soft and starting to brown slightly. Cook them slowly, allowing them to caramelize a bit.
- Add the spinach to the onions and cook until wilted and soft.
- Layer half the bread cubes on the bottom of the dish.
- Sprinkle about a half a cup of cheese over the bread crumbs
- Distribute the spinach and onion mixture over the bread cubes and cheese. (I find I need to use my fingers to separate clumps of spinach and spread it around fairly evenly)
- Add the ham pieces, trying to evenly distribute them over the spinach mixture.
- Sprinkle a cup of the shredded cheese over the spinach and ham.
- Layer the rest of the bread cubes evenly on top.
- Whisk the eggs, cream, milk and seasonings together until well blended. Pour the custard mixture evenly over the casserole, making sure to get all the bread cubes coated.
- Sprinkle the remaining cheese over the top.
- Cover and allow to sit at room temperature for half an hour before baking. Or cover and refrigerate up to 24 hours before baking
- Preheat the oven to 350 degrees.
- Bake the casserole, covered in foil, for about 20 minutes. Uncover and bake for an additional 30 to 45 minutes, or until the casserole is puffed up and the custard is set. Test it by inserting the tip of a sharp steak knife. It should be moist, but not liquidy.
- Remove from the oven and allow to rest for about 10 minutes before serving.
- Enjoy!!