|1 cup||chopped onion|
|1 pkg.||(5 oz.) baby spinach|
|2-¾ cups||Borden® Vitamin D Milk|
|¼ tsp.||black pepper|
|⅛ tsp.||ground nutmeg, optional|
|8 cups||cubed (3- to 4-inch) French or Italian bread|
|8 oz.||ham, cut into ½-inch cubes (2 cups)|
|1 pkg.||(8 oz.) Borden® Cheese Thick Cut Sharp Cheddar Shreds, divided|
HEAT butter in large skillet over medium heat. Add onion; sauté 5 minutes or until tender, stirring occasionally. Add spinach; continue cooking several minutes or until spinach is just wilted.
BEAT eggs, milk and seasoning in large bowl with whisk until blended. Arrange half of bread in greased 9×13-inch baking dish; top evenly with spinach, ham, 1 cup of the cheese and remaining bread. Pour egg mixture over bread; sprinkle with remaining cheese. Cover and refrigerate for six hours or overnight.
HEAT oven to 350° F (175° C).
BAKE uncovered, for 45 to 50 minutes or until light golden brown and heated through. Let stand 10 minutes.