Spinach and Jack Cheese Bread Pudding

• 6  (large) eggs
• 2 cup(s) (low-fat) (1%) milk
• .25 teaspoon(s) (dried) thyme
• .25 teaspoon(s) salt
• .25 teaspoon(s) (coarsely) ground black pepper
• pinch ground nutmeg
• 1 box(es) (10-oz.) frozen spinach, thawed and squeezed dry
• 1 cup(s) (shredded) Monterey Jack cheese
• 8 slice(s) (firm) white bread, cut into 3/4-inch pieces

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Directions

1. Preheat oven to 375ºF. Lightly grease a 9” x 13” ceramic or glass baking dish.
2. In a large bowl, whisk together eggs, milk, thyme, salt, pepper and nutmeg until blended. With a rubber spatula, fold in spinach, cheese and bread.
3. Pour mixture into prepared dish. Bake until browned and puffed, and a knife inserted into the center comes out clean, about 20 to 25 minutes. Let stand 5 minutes before serving.

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