|1||loaf brioche bread, cut into 1-inch cubes (about 8 cups)|
|4||tablespoons olive oil, divided|
|Kosher salt and freshly ground pepper|
|2||cloves garlic, minced|
|6||ounces baby spinach|
|2||cups shredded Gruyere cheese|
|2||cups chopped HORMEL® CURE 81® Classic Boneless Ham|
In large skillet over medium heat, place bread cubes. Drizzle with 2 tablespoons olive oil. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Cook 8 to 10 minutes tossing occasionally until toasted. Remove from heat. Allow to cool.
In large skillet over medium-high heat, heat remaining olive oil. Add garlic, ¼ teaspoon salt and ¼ teaspoon pepper. Add spinach. Cook, stirring often, 1 to 2 minutes or until spinach is wilted. Remove from heat.
Place half the bread cubes into greased 3-quart baking dish. Sprinkle with half the cheese. Add spinach mixture and ham in a single layer. Top with remaining bread cubes and sprinkle with remaining cheese.
In large bowl, whisk together eggs, half-and-half, ½ teaspoon salt and ¼ teaspoon pepper. Pour egg mixture into the baking dish. Cover with plastic wrap. Refrigerate at least 4 hours or overnight.
Heat oven to 350°F. Bake 50 to 55 minutes or until set and top is golden brown.