This dish is always a hit at gatherings—it’s the first thing everyone devours.

6 cups of cubed day-old bread
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, minced
5 ounces fresh spinach
6 large eggs
2 cups milk
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 cup grated cheddar cheese
1/2 cup grated Parmesan cheese
1 tablespoon fresh thyme leaves

Preheat your oven to 350°F (175°C). Lightly grease a rectangular baking pan.

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.

Add the spinach to the skillet and cook until wilted. Remove from heat and set aside.

In a large mixing bowl, whisk together the eggs, milk, cream, salt, pepper, and nutmeg.

Add the cubed bread to the egg mixture, ensuring all pieces are well-coated. Let it sit for about 10 minutes to absorb the liquid.

Stir in the spinach mixture, cheddar cheese, and half of the Parmesan cheese.

Pour the mixture into the prepared baking pan. Sprinkle the remaining Parmesan cheese and fresh thyme over the top.

Bake for 45-50 minutes, or until the top is golden brown and the pudding is set.

Allow to cool slightly before serving.

For a different flavor profile, try adding cooked bacon or sausage for a meaty twist. You can also substitute the spinach with kale or Swiss chard for a different green. If you prefer a spicier dish, add a pinch of red pepper flakes or a diced jalapeño. For a gluten-free version, use gluten-free bread. This dish can be prepared the night before and baked the next day, making it perfect for entertaining or a stress-free meal.