8 oz whole wheat sourdough bread, cubed (about 5 cups)
4 oz (1 cup) reduced-fat Monterey Jack cheese, shredded
Non-stick cooking spray
1 oz (1/4 cup) Parmesan cheese, grated
1¾ cups 1% milk
2 tsp Dijon mustard
½ tsp black pepper
½ tsp salt
Dash of ground nutmeg
4 large eggs
Instructions
Preheat oven to 375 degrees F.
Defrost spinach in fridge overnight or run under hot water in a fine mesh colander. Squeeze dry to remove all excess water.
Combine spinach, quartered artichokes, bread cubes, and Monterey Jack cheese in a large bowl; mix well. Transfer to a 9-inch x 13-inch baking dish that has been misted with nonstick cooking spray. Sprinkle Parmesan cheese over top.
In the bowl, combine milk, Dijon, pepper, salt, nutmeg, and eggs and whisk well. Pour egg mixture evenly over bread mixture.
Bake for 40-45 minutes or until set. Turn broiler to high (550 degrees F). Broil 3-4 minutes or until edges are lightly browned. Remove from oven and allow to cool for 5-10 minutes before serving.
Notes
Recipe slightly adapted from Cooking Light (link no longer available)