Photo by Gwénaël Le Vot
SERVES 4–6
1 tablespoon butter, or cooking spray
2 cups cubed bread (leftover French, wheat, rolls, etc.)
8 ounces cooked ham, cubed
1 cup grated cheese, Gruyere or fontina
1 10-ounce package frozen spinach, thawed and drained well
1–2 cups mushrooms, chopped or sliced
4 large eggs, room temperature
1½ cups milk
Kosher salt
White pepper
¼ teaspoon nutmeg
Pinch, cayenne pepper
1 tablespoon fresh chopped thyme
Butter an 8-by-8-inch baking dish. Into bottom of dish, spread cubed bread. Layer with ham, cheese, spinach and mushrooms.
In a medium bowl, whisk together eggs, milk, salt, pepper, nutmeg, cayenne and thyme. Pour custard over bread. Wrap with plastic wrap and refrigerate overnight. Remove from refrigerator 30 minutes before baking.
Heat oven to 350 F. Bake until cheese is melted and the custard is set in the center, about 45 minutes. Let cool slightly and serve warm.
Chef’s tips
When using frozen spinach in your recipe, first thaw and then wrap in a clean kitchen towel and wring the excess water out of the spinach. Now it is ready to use in your recipe.
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