5 cups spinach
1 can artichoke hearts
5 slices sandwich bread, cubed
1 cup shredded gruyere cheese
¾ cup shredded mozzarella cheese
¾ cup milk
2 teaspoons Italian seasoning
1 teaspoon garlic salt
½ teaspoon ground black pepper
- Spray large skillet with nonstick spray and cook spinach and artichokes over medium heat until spinach is wilted, about 3-4 minutes.
- Place half of the bread cubes into a greased baking dish (2- or 3-quart dish is fine). Top with half of the spinach artichoke mixture and half of the cheese. Repeat layers with remaining bread cubes, spinach artichoke mixture and cheese.
- In a large bowl, whisk together eggs, milk, Italian seasoning, garlic salt and pepper. Pour egg mixture evenly over bread mixture in baking dish. Cover and chill at least 2 hours or up to 24 hours.
- Remove casserole from fridge and preheat oven to 325° F. Bake for 50 minutes, or until puffed, golden and set. Let stand 10 minutes before serving.