Ingredients

The following ingredients have 9 Servings
  • 3 tablespoons butter
  • 6 ounces Canadian bacon
  • chopped into ½-inch pieces
  • 1 small onion
  • chopped (about 1 cup)
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 pound pre-washed baby spinach
  • 10 large eggs
  • 3 cups half-and-half
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon freshly grated nutmeg
  • One 14- to 16-ounce loaf Italian bread
  • cut into 1½- to 2-inch cubes (about 8 cups)
  • 1/2 pound Gruyere cheese
  • grated (about 2 cups)

Instruction

  • Melt 2 tablespoons butter over medium-high heat in a 12-inch skillet
  • Add Canadian bacon, onion, garlic, and ¼ teaspoon salt, and cook 2 minutes
  • Add half of the spinach to the pan and cook, stirring as needed, for 1 minute
  • Add the remaining spinach and cook 1 minute longer, until just wilted
  • Remove the pan from heat
  • In a medium bowl, whisk eggs, half-and-half, the remaining ¾ teaspoon salt, pepper, and nutmeg until combined
  • Butter a 3-quart baking dish with the remaining tablespoon of butter
  • Add half of the bread, then top with half of the spinach mixture and half of the grated cheese
  • Repeat the layers
  • Pour the egg mixture into baking dish and gently submerge the bread
  • Cover and refrigerate for two hours or overnight
  • Preheat oven to 400˚F
  • Bring casserole to room temperature
  • Bake the casserole uncovered until puffed, golden brown, and cooked through, 25 to 35 minutes (cook time will vary based on depth of baking dish)
  • Let stand 5 minutes before serving