Ingredients

• 6 large eggs
• 2 cups low-fat milk (1%)
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• pinch ground nutmeg
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup shredded Monterey Jack cheese (4 ounces)
• 8 slices firm bread, cut into 3/4-inch pieces

Directions

1. Preheat oven to 375 degree F. In large bowl, with wire whisk, beat eggs, milk, thyme, salt, pepper, and nutmeg until blended. With rubber spatula, stir in spinach, Monterey Jack, and bread.

2. Pour mixture into lightly greased 13" by 9" ceramic or glass baking dish. Bake bread pudding until browned and puffed, and knife inserted in center comes out clean, 20 to 25 minutes.

3. Remove from oven; let stand 5 minutes before serving.

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