• 1 Loaf French bread, ripped into about 1in cubes
• 2 Tablespoons butter
• 1 Leek, thoroughly cleaned sliced and chopped
• 1 (5-ounce) bag baby spinach
• 16 Ounces sausage
• 8 Ounces Gruyère cheese, shredded
• 4 Large eggs
• 2 Cups whole milk
• 1 Tablespoon Dijon mustard
• 1⁄2 Teaspoon salt
• 1⁄2 Teaspoon white pepper
• Dash of nutmeg

Instructions 

Spray 9×13 baking dish with cooking spray.

Heat butter in medium skillet over medium-high heat, add leek and cook until softened, about 5-7 minutes. Crumble sausage into pan. Stir often until meat is no longer pink, 7 to 10 minutes, using a wooden spoon to break up the meat into small pieces. Add spinach to sausage mixture in pan and reduce heat to low. Stir until wilted, 1 to 2 minutes. Remove pan from heat.

In a large bowl, whisk the milk and eggs until combined. Stir in Dijon, salt, pepper, and nutmeg.

Layer half of the bread cubes on the bottom of the baking dish. Top with half of the sausage mixture and half of the cheese. Repeat a second layer with bread, sausage mix and cheese. Pour egg mixture evenly over baking dish.

You can either cook it now or cover with plastic wrap and refrigerate overnight. If refrigerating, in the morning, set out the baking dish for 30 minutes. Heat the oven to 350 F. Bake for 45-55 minutes, until golden brown and casserole is baked through. Serve with a glass of Teneral Cellars Chardonnay.

Cheers!