Ingredients
1
tablespoon butter or margarine
1
box (9 oz) frozen spinach, thawed, squeezed to drain
2
medium red bell peppers, cut into strips
1
cup sliced leeks
3
cups diced cooked ham
2
cups shredded Cheddar cheese (8 oz)
1
loaf (9 oz) ciabatta or French bread, cut into 1-inch cubes (6 cups)
7
eggs
1 1/2
cups milk
1
tablespoon Dijon mustard
1/2
teaspoon pepper
2
cups shredded Italian cheese blend (8 oz)
Preparation
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add spinach, bell peppers and leeks; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat.
In baking dish, layer ham, spinach mixture, 1 cup of the Cheddar cheese and the bread. In large bowl, beat eggs, milk, mustard and pepper with wire whisk until blended; pour over bread. Sprinkle with remaining Cheddar cheese and the Italian cheese blend. Cover with foil; refrigerate at least 4 hours but no longer than 24 hours.
Heat oven to 325°F. Bake loosely covered 40 minutes. Uncover; bake about 30 minutes longer or until top is golden brown and knife inserted in center comes out clean.
