Midwestern Spinach & Cheese Savoury Bread Pudding

I got this recipe yesterday from a recipe group and made it last night. The original recipe called for Jack cheese (and only half the amount), low fat milk, no garlic or onion or Parmesan and used white bread. I played with it and this is what I came up with. It turned out quite nicely as a side dish to Lamb chops but I imagine it would also make a lovely vegetarian main dish served with a salad on the side.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 6  large eggs
• 1  cup milk
• 1  cup heavy cream (whipping cream)
• 2  garlic cloves, minced
• 1⁄2 cup green onion, sliced thin
• 1 1⁄2 tablespoons  cooking oil
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh coarse ground black pepper
• 1⁄8 teaspoon ground nutmeg
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 2  cups  shredded swiss cheese
• 16  ounces  French bread, crusts removed and cut into cubes
• 3  tablespoons  grated parmesan cheese

Directions

1. Preheat oven to 375°F.
2. Sautee onions and garlic in oil in small pan until soft but not browned. Set aside to cool.
3. In large bowl, with wire whisk or fork, beat eggs, milk, cream, thyme, salt, pepper, and nutmeg until blended.
4. With rubber spatula, stir in spinach, cheese, onion/garlic mixture and bread.
5. Pour mixture into 13" by 9" ceramic or glass baking dish (do NOT use metal pans for ANY bread pudding as they can easily pick up a metallic flavor).
6. Sprinkle Parmesan cheese over the top of the pudding mixture.
7. Bake bread pudding 20 to 25 minutes or until browned and puffed and knife inserted in center comes out clean.
8. Remove bread pudding from oven; let stand 5 minutes before serving.