Ingredients:

  • 6 cups (350g) sourdough or brioche, cut into 1-inch cubes
  • 2 tbsp (28g) unsalted butter, melted
  • 6 large eggs
  • 1 ½ cups (360ml) whole milk
  • ½ cup (120ml) heavy cream
  • 1 tsp (5g) Dijon mustard
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper
  • ¼ tsp (1g) ground nutmeg
  • 1 tbsp (15ml) olive oil
  • 1 small shallot, finely diced
  • 2 cloves garlic, minced
  • 2 cups (60g) fresh baby spinach, chopped
  • 1 cup (115g) Gruyère or sharp cheddar cheese, shredded
  • 1 tbsp (3g) fresh parsley, chopped

Instructions:

  1. Heat olive oil in a skillet over medium heat. Sauté shallots and garlic for 2-3 minutes until translucent. Stir in the spinach just until wilted (about 30 seconds), then remove from heat.
  2. In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, pepper, and nutmeg until the mixture is completely homogeneous.
  3. Toss the bread cubes with melted butter in a 9x9 inch baking dish. Evenly distribute the sautéed vegetables and shredded cheese among the bread.
  4. Pour the custard over the bread mixture, pressing down gently with a spatula to ensure every piece of bread is submerged.
  5. Bake at 375°F (190°C) for 35-40 minutes until the top is mahogany-colored and the center has a slight jiggle. Let rest for 5-10 minutes before serving.