Ingredients:
- 8 cups stale crusty bread, cubed (approx. 1 lb loaf)
- 2 Tablespoons unsalted butter
- 1/2 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 10 ounces fresh spinach, roughly chopped
- 1 (14 oz) can marinated artichoke hearts, drained and chopped
- 10 large eggs
- 2 cups whole milk or half-and-half
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup crumbled Feta Cheese
- 1 cup shredded Mozzarella Cheese (low-moisture)
- 2 Tablespoons fresh parsley, chopped
Instructions:
- Cube the bread and spread the cubes evenly in a greased 9x13 inch baking dish.
- Melt the butter in a large skillet. Sauté the onion until translucent (about 5 minutes). Add garlic; cook for 1 minute until fragrant. Add spinach in batches and cook until wilted completely. Wring out excess moisture thoroughly using a paper towel or clean tea towel and set aside to cool slightly.
- In a large bowl, gently toss the cooled spinach mixture, chopped artichoke hearts, 3/4 cup of the feta cheese, and half of the fresh parsley with the bread cubes.
- In a separate bowl, whisk together the eggs, milk, Dijon mustard, oregano, salt, and pepper until just combined and slightly frothy.
- Pour the egg mixture evenly over the bread and filling in the baking dish. Gently press down with a spatula to ensure all the bread soaks up the liquid.
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the bread to fully absorb the custard.
- Preheat oven to 375°F (190°C). Remove the casserole from the fridge 30 minutes before baking. Sprinkle the remaining 1/4 cup feta and the mozzarella evenly over the top.
- Bake uncovered for 45–55 minutes, or until the centre is set and the top is golden brown and bubbly. Tent loosely with foil if the top browns too quickly.
- Let the bake rest for 10 minutes before slicing. Garnish with the remaining fresh parsley and serve warm.