Breakfast Bread Casserole with Spinach, Mushrooms, and Cheese

Votes: 1

How to Make - Spinach, Mushroom, and Cheese Breakfast Bread Casserole

Time: 7 hours 45 minutes
Complexity: easily
Servings: 8 - 10

This hearty vegetarian casserole is a delicious way to use up stale bread. The bread cubes in the bottom layer are soaked in a savory cream, creating a tender base for the casserole, while the top cubes develop a wonderfully crispy crust as they bake. Besides the bread, the casserole is filled with mushrooms, spinach, and cheese, enriching it with protein and fiber. You can assemble the casserole the night before; the bread will soak in the cream overnight, and in the morning, all you have to do is bake it to delight your loved ones with a festive breakfast.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 large eggs
60 g olive oil + extra for greasing the pan
8 cups rustic Italian bread, cut into 2cm cubes (crusts removed)
280 g mushrooms, thinly sliced (about 4 cups)
2 cloves garlic, crushed
150 g fresh baby spinach (about 5 cups)
110 g Gruyere, grated on a coarse grater (about 1.5 cups)
1/3 tbsp. grated parmesan
2.5 cups of low-fat cream
1 teaspoon fresh thyme leaves, coarsely chopped

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Grease a 22x32 cm (3 litre) baking dish.
In a large bowl, toss the bread cubes with 2 tablespoons olive oil, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Heat a large skillet over medium heat. Add the bread to the skillet and cook, stirring occasionally, until golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.

Wipe out the skillet. Heat the remaining 2 tablespoons olive oil over medium heat until shimmering. Add the mushrooms, spreading them out in a single layer (be patient and do not stir for a while) and cook until they begin to brown, about 3 minutes; stir, then continue cooking for another 2 minutes.
Add the garlic, thyme, 1/4 teaspoon salt, and black pepper, stirring constantly for 1 minute, then add the spinach and another 1/4 teaspoon salt. Continue cooking, stirring frequently, until the spinach wilts, 1 to 2 minutes. Remove from heat.
Place half the bread cubes in the prepared baking dish and top with half the Gruyere and Parmesan cheese. Spread the mushroom mixture in an even layer. Top with the remaining bread cubes, Gruyere, and Parmesan cheese.
In a large bowl, whisk the eggs with the cream, 1/2 teaspoon of salt, and freshly ground black pepper to taste. Pour the egg mixture into the pan. Cover with plastic wrap and refrigerate for at least 6 hours or overnight. Remove the casserole from the refrigerator 30 minutes before baking.
Preheat the oven to 350°F (175°C) and bake the casserole until the custard is set and the top is golden brown, 50-55 minutes. Cool for at least 15 minutes and serve warm or at room temperature.

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