14oz French Bread, sliced 1/2 inch thick
9 Tbsp unsalted butter; softened
8 medium shallots, minced
8 oz mushrooms, sliced
20 oz frozen chopped spinach, thawed and squeezed dry
1 cup dry white wine
12 oz havarti cheese, sliced thin, or 12 oz grated gruyere cheese
12 large eggs
2 1/2 cups half and half
salt
ground black pepper
Preheat oven to 225. Arrange bread slices in a single layer on two large baking sheets and bake until dry and crisp. (about 40 mins, turning slices over half way through drying time) When cooled, butter slices on ONE side. Set aside.
Heat 3 1/2 Tbsp butter and saute shallots and mushrooms until shallots become fragrant and translucent (about 3 minutes)
Add spinach to the skillet. Season with salt and pepper to taste and cook, stirring occasionally, until spinach and shallots are combined, about three minutes. Transfer to bowl and set aside.
Add wine to skillet. Increase heat to medium high and simmer until reduced to 1/2 cup (3-4 minutes). Set aside.
Butter a 9x13 pan. Arrange half of the buttered bread slices, buttered side up, in a single layer in the dish/pan. Spread haf of the spinach mixture, then lay half of the cheese mixture. Arrange remaining bread slices in single layer over cheese, spread remaining spinach mixture and the remaining cheese on top.
Whisk eggs in bowl until combined. Whisk in reduced wine, half and half, 2 tsp salt and pepper to taste. Pour mixture evenly over bread. Cover surface with plastic and weigh down and refrigerate at least one hour or up to overnight.
Remove from refrigerator and let stand at room temperature for 20 minutes. Heat oven to 326. Uncover and bake until both edges and center are puffed and edges ahave pulled away slightly from sides of dish. (60-70 minutes) Cool on wire rack 5 minutes. Serve.
One of my most favorite breakfast casseroles - taken from Cooks Illustrated. -Shan
