Serves 6-8
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
Grease a 9 x 13 inch baking dish.
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!
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