I share this recipe verbally almost daily at the Gallery. It’s from Smitten Kitchen, via my mother-in-law, and modified with local ingredients. I used our Clay Coyote Flameware Cazuela so I could start it on the stove and finish it in the oven.
8-10 eggs beaten
½ cup milk or cream
1 tablespoon dijon mustard
2 cups day old bread, cubed
½ onion, diced
8 oz frozen spinach, drained
(optional) 8 oz shredded cheese, any kind
(optional) 1 cup meat (bacon, ham, or sausage)
Salt and pepper
Saute onions and spinach in oil. Beat eggs, milk, mustard, and salt/pepper. Spread cubed bread out, spread spinach and onion, and pour egg mixture over.
I normally make it the day ahead, then the morning I’m going to bake it I take it out of the fridge for about an hour to let it come to room temperature. That gives the custard a great place to start in the oven.
Bake for 60-75 minutes in a 350ºF oven. The top will be lightly browned and when jiggled and the middle doesn’t move a lot. Remove from the oven and let it set for at least 10 minutes.