Before you start assembling this hearty dish, steam the spinach first, using just the water remaining on its leaves after rinsing. The steaming wilts the spinach so that it is easy to work with. You may prefer to layer all the cheese on top instead of interspersing it throughout.
- 1 Tbs. olive oil
- 3 large eggs
- 1 1/2 cups milk
- 1 tsp. hot sauce
- 1/2 tsp. salt
- 4 cups diced stale bread
- 1 lb. spinach, well rinsed and wilted
- 1 cup corn kernels, preferably scraped from cob
- 1 cup chopped scallions
- 1/2 cup chopped red bell pepper
- 2 cups shredded cheddar cheese, divided
Preheat oven to 325F. Lightly oil bottom and sides of high-sided 9x13 pan or soufflé dish.
Beat eggs until light and fluffy. Add milk, hot sauce and salt, and mix. Depending on size of dish, pour 1/3 to 1/2 of milk mixture into pan, add 1/3 to 1/2 of bread cubes, and push down into milk mixture. Layer in about 1/3 to 1/2 of spinach, then corn, scallions, bell pepper and 1 cup cheese. Repeat layering, reserving 1 cup cheese and some milk mixture. When complete, pour last of milk mixture over top, making sure it soaks all bread.
Bake 1 hour. Top with remaining 1 cup cheese, and return to oven to brown, about 10 minutes. Remove from oven, and serve while hot.
- Calories: 200
- Carbohydrate Content: 20 g
- Cholesterol Content: 90 mg
- Fat Content: 8 g
- Fiber Content: 3 g
- Protein Content: 14 g
- Saturated Fat Content: 3 g
- Sodium Content: 520 mg
- Sugar Content: 3 g