- 1 loaf French bread - cubed (either by hand or with a knife)
- 2 packages frozen chopped spinach -- thawed and squeezed dry
- 3/4 pound Provolone, chopped
- 14 large eggs
- 2 1/2 cups milk
- Salt and pepper -- to taste
- 2 teaspoons dry mustard (optional, but adds a nice little bite)
- 3/4 pound cheddar, shredded
Make a single layer of bread cubes in the bottom of the baking dish. Cover the bread evenly with the spinach. Then add the chopped Provolone cheese. Top with another layer of bread cubes.
In a medium sized mixing bowl, whisk together the eggs, milk and seasonings. Pour over the layers evenly making sure that all of the top layer of bread is moistened. At this point, you have two options: refrigerate it overnight or bake for 1 hour (350 degree preheated oven)
When you bake it, watch it starting at about 50 minutes It shouldn't be ready to pull until its puffed up a bit and just starting to get golden brown (you don't want it too brown).
If you want to test it, a knife inserted in the center should come out clean. While it is cooling, top with the cheddar cheese and allow it to melt by itself. You might need to return it for just a minute to the oven to finish melting.
Makes 6-8 servings-depending on how hungry you are!
