Ingredients
8-10 slices (about 1" thick) French bread
butter
6 slices bacon
1 tomato chopped
1 medium onion, diced
5 ounces fresh spinach
6 eggs
1½ cups milk
1½ cups sharp white cheddar
salt & pepper to taste
Preparation
1.Preheat the oven to 350. Lay the bread in a single layer and toast it in the oven until it’s golden brown - about 5 minutes. Turn off the oven (see note) and spread with the butter. Cut into cubes. Set aside. 2.Cook the bacon. Lay it on paper towels to drain the grease. Coarsely chop when cool. Remove all the bacon grease from the pan except a couple teaspoons. 3.Add the onion to the pan and cook until soft, 4-5 minutes. Place a few handfuls of fresh spinach on top of the onions. Stir to coat them with the oil in the pan. Let the spinach cook until wilted, adding the rest as you have more room. When it’s all wilted, remove it from the heat. 4.Butter a 9 X 13 casserole dish. In a medium bowl beat the eggs with the milk. In a large bowl toss the bread cubes with the spinach, tomatoes, onions, and bacon. 5.Add the bread mixture to the prepared baking dish. Pour the eggs and milk over the bread. add the cheese and stir so it’s in the middle as well as on top. Cover and refrigerate overnight. 6.Pre-heat the oven to 350. Bake for about 45-50 mins, until the cheese is melty and the casserole is bubbly. The eggs will be cooked. Serve warm.
