I love nothing more than brunch--you get to eat delicious breakfast food without getting up too early and there's often alcohol involved in the form of mimosas (my fave!) or bloody marys. Can't go wrong with brunch if you ask me!
This is definitely one of my absolute favorite breakfast/brunch items ever. It's perfect for a holiday brunch because you prep everything the night before and then just pop it in the oven in the morning. Not to mention, this is freaking delicious! I served this when we had both sets of moms and stepdads over and every single one of us went back for seconds--yummy!
3 tablespoons unsalted butter
1 1/2 cup onion, finely chopped
2 (10 oz.) packages frozen chopped spinach, thawed and drained
1 teaspoon salt, divided
1/2 teaspoon pepper
Dash of nutmeg
8 cups cubed French or Italian bread, cut into 1-inch cubes
2 cups coarsely grated Gruyere
2/3 cup finely grated Parmesan
9 large eggs
2 3/4 cups milk
Melt butter in a medium skillet over medium heat. Add onions, saute until soft, about 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg and continue to cook for 1 minute more. Stir in the spinach, remove from heat and set aside. Butter the inside of a 2 1/2-3 quart baking dish. Layer the bottom of the dish with 1/3 of the bread cubes. Top with 1/3 of the spinach mixture and 1/3 of the cheese. Repeat layers twice more. In a medium bowl, combine eggs, milk, 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk together until blended. Pour mixture evenly over bread, spinach and cheese layered in the baking dish. Cover with plastic wrap and chill for at least 8 hours or up to 1 day. Remove from fridge 30 minutes before baking. Preheat oven to 350. Bake uncovered until puffed, golden brown and cooked through, 45-55 minutes. Let stand 5 minutes before serving.
Source: annies-eats.com
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