Gruyere and Spinach Bakes

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2.5 inch thick bread country-style cut into 1/2-inch cubes 4 cups
• 6 large eggs beaten at room temperature
• 6 ounces gruyere cheese grated
• 1 teaspoon kosher salt 
• 0.3 cup milk at room temperature
• 1 tablespoon olive oil extra-virgin
• 4 ounces pancetta diced thinly sliced
• 2  shallots chopped
• 2 cups pkt spinach packed chopped

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• knife
• ramekin
• slotted spoon

Directions

1. Watch how to make this recipe.
2. Position an oven rack in the center of the oven and preheat to 400 degrees F. Spray four 10-ounce ramekins with vegetable oil cooking spray.
3. Heat the oil over medium-high heat in a medium skillet.
4. Add the pancetta and cook until browned, about 6 minutes.
5. Remove the pancetta using a slotted spoon and drain on paper towels.
6. Add the shallots, salt and pepper in the same skillet. Cook over medium-high heat until soft, about 3 minutes.
7. In a medium bowl, mix together the cooked pancetta, shallots, bread, eggs, spinach, gruyere and milk until all the ingredients are moistened.
8. Spoon the mixture into the ramekins.
9. Place the ramekins on a small baking sheet and bake until golden brown, about 25 minutes.
10. Cool the ramekins for 20 minutes. Using a paring knife, loosen the edges of the ramekins and unmold onto serving plates.
11. Serve warm or at room temperature.