Spinach, Cheddar, and Brioche Pudding

I didn't measure most of the ingredients as I went along so the quantities are a bit vague.

1/4 loaf or so of Brioche, cut into about 1-inch cubes and toasted in a 350ºF oven
Butter as needed
1 small onion, chopped
A couple of small cloves of garlic, minced
Frozen spinach (about 12 ounces?), thawed, excess water squeezed out, and chopped
3 ounces cheddar cheese
1 1/2 cups whole milk
2 eggs
Freshly grated nutmeg

Preheat the oven to 325ºF.

Generously butter a 10 x 6 x 1 3/4-inch glass baking dish or a similar sized gratin dish.

Saute the onion and garlic in a couple of tablespoons of butter over medium heat until the onion is soft and translucent. Season to taste with salt. Add the spinach to the pan and stir to mix. Remove from the heat and allow to cool a bit.

Scatter half of the spinach mixture over the bottom of the baking dish. Top the spinach with the toasted cubes of brioche fitting them in fairly snugly. Scatter the remaining spinach mixture over the brioche and then scatter the cheddar evenly over the top.

Whisk together the milk, eggs, and nutmeg. Pour the mixture evenly over the contents of the baking dish being sure to moisten all the brioche. The milk mixture will not completely cover the brioche and spinach.

Bake for about 30 minutes until the top of the pudding is browned and crisp. Serve hot or warm.

Makes about 3 to 4 main course servings or 6 to 8 side servings.