Leave the bread cubes on the countertop to dry overnight, or, toast them in the oven for that extra crunch.

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Credit: Chelsea Kyle

Recipe Summary test

active:
25 mins
other-time:
Plus overnight
total:
1 hr 10 mins
Yield:
Serves 6 to 8
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This article originally appeared in our Holiday 2021 issue. Get the magazine here.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the bread cubes on a baking sheet and leave on countertop to dry overnight. Alternatively, toast in the oven at 200° until dry, about 30 minutes. Transfer to a large bowl.

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  • Preheat the oven to 375°. Melt 2 tbsp. butter in a large skillet over medium-high heat. Add the celery, bell pepper, and 1 tsp. salt. Cook, stirring occasionally, until the vegetables begin to soften, 3 to 4 minutes. Add the leeks and garlic and cook, stirring occasionally, until the vegetables are softened and starting to caramelize, 7 to 8 minutes. Transfer the vegetables to the bowl with the bread. Return the skillet to the stove.

  • Melt 2 tbsp. butter in the skillet over medium heat. Add the za'atar and crushed red pepper. Cook, stirring constantly, until toasted, about 1 minute. Add the spinach and cook in batches, stirring, until wilted and starting to look a bit dry, 2 to 3 minutes. Add to the bowl with the bread and other vegetables along with the remaining 2 tsp. salt and a few grinds of black pepper, stirring gently until combined.

  • Add the stock and eggs, stirring gently until the bread is evenly saturated. Stir in the parsley. Transfer mixture to a lightly greased 9-by-13-inch baking dish. Dot the top with the remaining 4 tbsp. butter and bake until a tester inserted in the center comes out clean, about 45 minutes. Let stand for 10 minutes before serving.

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