Description
A savory twist on French toast, this casserole features buttery bread soaked in an egg custard and baked with salty feta cheese and fresh spinach.
Ingredients
Scale
- 6 cups Challah or Brioche bread, cut into 1-inch cubes
- 4 large eggs
- 1.5 cups whole milk
- 2 cups fresh baby spinach, wilted
- 1 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 3 tablespoons melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350F (175C) and grease a 9×13 inch baking dish with melted butter.
- In a skillet, sauté the minced garlic in a touch of butter for 1 minute, then add the spinach and cook until just wilted. Remove from heat.
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth.
- Place the bread cubes into the prepared baking dish and stir in the wilted spinach and crumbled feta.
- Pour the egg and milk mixture evenly over the bread and spinach. Use a spatula to press the bread down so every piece is submerged.
- Let the mixture soak for at least 15 minutes (or refrigerate overnight).
- Bake for 30-35 minutes, or until the top is golden brown and the center is set.
- Let the casserole rest for 5-10 minutes before slicing into squares.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American/Mediterranean