Ingredients

o   1 lb loaf of ciabatta, cut into 1-inch cubes

o   3-4 tbsp olive oil

o   2 small shallots, chopped

o   1 cup sun-dried tomatoes, roughly chopped

o   4 large handfuls of spinach

o   8 eggs

o   3 cups whole milk

o   1 cup heavy cream

o   1 ½ cups grated gruyére cheese (can also use cheddar)

o   1 tsp salt

o   1 tsp pepper

Directions

1.     Heat the olive oil in a medium pan over medium heat.

2.     Add the shallots and sauté until translucent, around 5 minutes.

3.     Stir in the sun-dried tomatoes and cook for an additional 3 minutes.

4.     Add the spinach then cover the pan so the spinach can wilt quickly (can do this a handful at a time so as not to overwhelm the pan). Once all the spinach has wilted, remove the pan from the heat.

5.     In a large bowl, combine the cubed bread and the sun-dried tomato spinach mixture.

6.     In a separate bowl, whisk together the eggs, milk, heavy cream, cheese, salt, and pepper.

7.     Spread the bread mixture evenly into a 9 x 13 inch baking dish then pour the milk mixture evenly over the bread. Be sure to push any bread pieces that are poking out into the milk mixture. Cover the pan with plastic wrap and leave in the fridge overnight.

8.     When ready to bake in the morning, preheat the oven 350º. Bake the casserole for 46 minutes - the top should be golden brown. Let sit for 10 minutes out of the oven (if you can wait that long), then top with green onions, hot sauce, or whatever you’d like!