• 2 tbsp unsalted butter 
• 8 slices day-old French bread, 3/4 inch thick 
• 2 tbsp olive oil
• 1 clove garlic, minced
• 4 eggs
• 2 cups whole milk
• 1 tbsp Dijon mustard
• 1 tsp each fresh chopped fresh thyme and rosemary
• 1/2 tsp salt
• 1/4 tsp pepper
• Pinch cayenne pepper 
• 1 1/2 cups (6 oz) Wood River Creamery Applewood Smoked Sea Salt Cheddar Gruyere, shredded & divided 
• 1 cup coarsely chopped spinach 

Preheat oven to 350°F. Grease 8-inch baking dish with butter; set aside.

Cut bread into 1-inch cubes; toss with olive oil and garlic. Spread on baking sheet. Bake, tossing occasionally, for 12 to 15 minutes or until lightly toasted. Let cool; transfer to large bowl.

In separate bowl, whisk together eggs, milk, mustard, thyme, rosemary, salt, pepper and cayenne pepper; pour over bread cubes. Add 1 cup cheese, and spinach; toss to coat. Cover and refrigerate for 1 hour or up to overnight.

Spread soaked bread mixture in prepared baking dish; sprinkle with remaining cheese. Cover with foil and bake for 45 minutes. Remove foil; bake for about 20 minutes or until golden brown and puffed. 

Tip: Add some leftover sautéed vegetables, such as mushrooms, kale or red pepper, to this dish if desired.