Explore this recipe
Required Equipment
- Sheet pan
- Skillet
- Mixing bowl
- 9x13 baking dish
Utilized Devices
Cooking Techniques
- toasting
- sautéing
- custard soaking
- baking
Ingredients
- 450 gSourdough bread — cubed
- 30 gButter
- 90 gLeek — thinly sliced
- 12 gGarlic — minced
- 140 gBaby spinach
- 150 gArtichoke hearts — chopped
- 60 gSun-dried tomatoes — chopped
- 400 gEggs
- 480 mlWhole milk
- 240 mlHalf-and-half
- 15 mlDijon mustard
- 6 gKosher salt
- 2 gBlack pepper
- 1 gNutmeg
- 170 gGruyère — shredded
- 115 gCream cheese — softened
- 8 gParsley — chopped
Instructions
Toast bread cubes at 325°F for 12 minutes until dry; cool.
Sauté leek in butter until tender, add garlic, spinach, artichokes, and sun-dried tomatoes; cook until spinach wilts. Cool slightly.
Whisk eggs, milk, half-and-half, Dijon, salt, pepper, and nutmeg. Fold in cream cheese until mostly smooth.
Layer half the bread in a greased 9x13 dish, top with half the spinach mixture and gruyère. Repeat layers.
Pour custard over, pressing to soak. Cover and refrigerate at least 4 hours or overnight.
Bake uncovered at 350°F for 45–55 minutes until puffed and 160°F in center. Rest 10 minutes, garnish with parsley.
Chef Tips
- ⭐Cube bread and sauté veggies up to 2 days ahead for easy assembly.
- ⭐Swap gruyère for smoked provolone to add subtle smokiness.
- ⭐Tent loosely with foil if top browns too fast.
You might also like
Chive-Cheddar Dutch Baby
A puffy oven-baked pancake folded with sharp cheddar and fresh chives for a savory vegetarian brunch centerpiece.
Chestnut & Sage Wild Rice Stuffed Acorn Squash
Roasted acorn squash halves filled with herby wild rice, mushrooms, chestnuts, and tart cranberries—an easy gluten-free Christmas centerpiece.
Skillet Shakshuka
Eggs poached in a spiced tomato-pepper sauce with feta, herbs, and crusty bread for dipping.
Nutritional Highlights
- ✓Protein-rich brunch main
- ✓Make-ahead friendly
- ✓Hidden veggies for crowd appeal
Dietary Notes
Compliant With
Allergens
- Contains gluten
- Contains dairy
- Contains eggs
FAQ
Can I make it gluten-free?
Use a sturdy gluten-free loaf and ensure sun-dried tomatoes are GF certified.
How do I reheat leftovers?
Bake at 325°F covered for 15 minutes or microwave individual squares.
Nutrition
| Calories | 420 |
| Protein | 21 g |
| Carbs | 32 g |
| Fat | 23 g |