Prep Time::15 mins
Cook Time::55 mins
Additional Time:: 8 hrs 35 mins
Total Time:: 9 hrs 45 mins
Servings::8
Yield::8 servings
Ingredients
3 tablespoons unsalted butter
1 ½ cups finely chopped yellow onion
3 pinches herbes de Provence, or to taste
salt and ground black pepper to taste
2 (10 ounce) packages frozen chopped spinach, thawed and drained
butter-flavored cooking spray
8 cups cubed Italian bread
1 cup shredded reduced-fat mozzarella cheese, or more to taste
9 large eggs
1 cup skim milk
Directions
Melt butter in a medium skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add herbes de Provence, salt, and pepper; continue to cook for 1 minute more. Stir in spinach, remove from heat, and set aside.
Spray the inside of a 3-quart (9×13-inch) baking dish with cooking spray. Layer the bottom of the dish with 1/3 of the bread cubes. Top with 1/3 of the spinach mixture and 1/3 mozzarella cheese. Repeat these layers twice more with remaining bread, spinach mixture, and cheese.
Combine eggs, milk, salt, and pepper in a medium bowl. Whisk together until blended. Pour evenly over the bread and spinach layered in the baking dish. Cover with plastic wrap and chill for at least 8 hours, up to 1 day.
Remove from the refrigerator 30 minutes before baking to allow pan to get to room temperature.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
Bake, uncovered, in the preheated oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand at least 5 minutes before serving.
Cook's Note:
You can substitute 2 to 3 shallots or leeks, minced, for yellow onion. You can use fresh or frozen, thawed spinach. Feel free to use French bread instead of Italian.