Cooking Instructions
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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Butter a 13x9x2-inch casserole dish.
Step 3
Slice crust from
Country White Bread (455 g)
and cut into 1-inch cubes to yield 10 cups loosely packed cubes.
Step 4
In a large bowl, toss bread with
Olive Oil (60 mL)
,
Fresh Thyme (3 g)
,
Garlic (1 clove)
,
Salt (1 pinch)
, and
Ground Black Pepper (1 pinch)
.
Step 5
Spread evenly in a single layer on a large baking tray and bake for 18 to 20 minutes until golden, turning once or twice. Remove from oven and return bread cubes to same large bowl.
Step 6
Heat
Unsalted Butter (55 g)
in a large skillet until foamy.
Step 7
Add
Celery (225 g)
,
Onions (150 g)
,
Green Bell Peppers (110 g)
, and
Mushrooms (455 g)
to skillet. Sauté until softened and most of the moisture has been cooked out, about 15 minutes.
Step 8
Heat up the
Frozen Spinach (140 g)
to thaw and squeeze out excess moisture.
Step 9
While vegetables are cooking, whisk together
Eggs (8)
,
Heavy Cream (840 mL)
, spinach,
Kosher Salt (10 g)
, and
Ground Black Pepper (2 g)
.
Step 10
Pour egg mixture over toasted bread cubes, add sauteed vegetables,
Fresh Parsley (15 g)
, and
Gouda (60 g)
and stir to combine well. Pour into prepared dish, spreading out evenly.
Step 11
Top with
Parmesan Cheese (30 g)
, then cover and chill for at least an hour to allow bread to absorb the custard.
Step 12
Preheat oven to 350 degrees F (180 degrees C).
Step 13
Bake uncovered for about 60 minutes until set and golden.
Step 14
Remove from oven and allow to rest for 10-15 before serving.
