Savory layers of spinach, artichokes, cheese, and crusty bread baked to golden perfection.
# What You'll Need:
→ Bread
01 - 1 large rustic sourdough or French bread loaf (about 14 oz), cut into 1-inch cubes
→ Vegetables
02 - 2 cups baby spinach, chopped
03 - 1 can (14 oz) artichoke hearts, drained and roughly chopped
04 - 1 small yellow onion, finely diced
05 - 2 cloves garlic, minced
→ Dairy & Cheese
06 - 1 1/2 cups whole milk
07 - 1/2 cup heavy cream
08 - 4 large eggs
09 - 1 1/2 cups shredded mozzarella cheese
10 - 1 cup grated Parmesan cheese
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Additional
14 - 2 tablespoons olive oil
15 - Butter for greasing
# How to Make It:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until softened, about 3 minutes. Add minced garlic and cook for an additional minute.
03 - Stir in chopped spinach and cook until just wilted, approximately 2 minutes. Incorporate chopped artichoke hearts, stir well, then remove from heat.
04 - In a large bowl, whisk together whole milk, heavy cream, eggs, salt, black pepper, and red pepper flakes if using.
05 - Add bread cubes, the spinach-artichoke mixture, 1 cup of shredded mozzarella, and 3/4 cup grated Parmesan into the bowl. Gently toss to ensure bread is evenly coated.
06 - Pour the mixture into the prepared baking dish. Evenly sprinkle the remaining mozzarella and Parmesan cheeses over the top.
07 - Bake for 30 to 35 minutes until the top is golden and cheese is bubbling. Allow to rest for 10 minutes before serving.
