8 oz bread, cut in 1/2 inch cubes
1/4 c butter
garlic, minced, garlic salt or garlic powder
Preheat oven to 350. (I can never leave a recipe alone – so instead of just toasting the bread, I made homemade croutons) Melt butter in skillet. Add garlic salt, garlic powder. Add bread cubes, toss, and lay on a 9×13 baking dish. Bake for 10-12 minutes. Transfer croutons to large bowl.
5 oz spinach, finely chopped
1/2 c feta cheese
2 Tbls olive oil
2 tsp Dijon mustard
1/2 tsp lemon zest
1 Tbls lemon juice
6 eggs
2 c milk
salt & pepper
1 tsp chopped oregano
Mix spinach and 1/4 c feta cheese with croutons. In small bowl, whisk oil, mustard, lemon zest and juice. Add eggs and mix well. Add milk, then salt & pepper. Mix well. Pour egg mixture over croutons and stir until completely covered. Transfer to 9×13 baking dish. Top with remaining feta and oregano. Cover and refrigerate overnight, or at least 1 hour – I’m not one for overly soggy bread – so I prefer it to not sit as long. I found that after one hour it had at least soaked in enough to coat and not make it crispy – just a texture thing.
In the morning, heat oven to 350. Bake 40 minutes. Turn on the broiler. Drizzle 1 Tbls olive oil over top and broil for 1-2 minutes.
Source: Food & Wine