Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
3 tablespoons unsalted butter
1 large onion, finely diced (about 2 cups)
10 ounce frozen spinach, thawed and squeezed dry
1 1/2 cups whole milk
1 1/4 cups heavy cream
8 large eggs
1 cup coarsely shredded Gruyère
2 teaspoons Dijon mustard
Salt and pepper
1/8 teaspoon nutmeg
1 clove garlic, crushed
6 cups cubed Italian bread (1-inch cubes)
1 cup diced ham
How to Make It
Melt butter in a skillet over medium heat. Sauté onion 6 minutes. Stir in spinach; remove from heat. In a bowl, whisk remaining ingredients through nutmeg.
Rub a 9-by-13-inch baking dish with garlic; discard. Spread bread in dish; top with onion mixture and ham. Add milk mixture. Press into bread. Cover with foil; chill 2 hours or overnight.
Preheat oven to 350ºF. Bake, covered, until set, about 30 minutes. Uncover, scatter with rest of cheese; bake 10 minutes. Move rack to highest position; preheat broiler to high. Broil until golden, about 3 minutes. Serve.
First, I noticed a discrepancy in the directions. It says to add "remaining ingredients to a bowl" (and that includes the one cup of Gruyere). Then at the end after you remove the foil, you are supposed to add "the rest of the cheese"? It never specifies adding only a portion of the cheese in the first place. I followed the recipe very closely, and it cooked covered, for 30 minutes, uncovered for 20 minutes and the center was still raw. I ended up cutting a hole in the center of the foil and placing it back on the pan so that the edges would not brown any further. After an additional 10 minutes, it finally cooked through, though the bread remained very soft and never crisped or browned on top. The flavors were good, but the texture wasn't quite there for me.
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