Brunch for a Bunch

1/2 loaf sliced rustic hearth bread (egg bread is also yummy), trimmed of crusts
1 cup (113 g) grated Gruyére cheese
1 cup (113 g) grated sharp white Cheddar (or any variation you prefer)
8 large eggs (fresher the better)
1 cup (244 g) whole milk
4 T salted butter
1 T good quality olive oil
2 shallots, finely diced
1/2 red pepper, diced
2 cloves garlic, minced
3/4 lb. (12 oz/340 g) crimini or portabella mushrooms, sliced (or any mushroom of your choice)
Hefty handful of fresh spinach, stems removed
Salt and pepper to taste

Toppings
Roasted tomatoes or this delicious tomato onion jam
1-2 green onions, chopped

In a Dutch oven or a large cast iron pan on medium low, sauté the shallots and garlic in a mixture of butter and oil until softened. Add the mushrooms, raise the temperature slightly and let sizzle until lightly browned. Remove from heat and stir in the red peppers.

Butter both sides of bread and cut them to fit into a 8x8x2” pan (Layer #1).  Sprinkle half of the cheese mixture over the bread, and then top with half of the mushroom mixture and half of the spinach. Add another layer of bread (Layer #2), the last half of cheese, the second half of the mushroom mixture and the last of the spinach.

Blend milk and eggs together in a blender and pour over bread-cheese dish. [At this point the can be covered and refrigerated overnight, but it’s also good baked right away].

Bake uncovered in a 350°F (177°C) oven for an hour or until the top is browned. Top with the roasted tomatoes and serve hot.

Adapted from a recipe by Emmy Halberg Baker (enjoyed by her family for years!)