1-First, preheat your oven to 350°F and grease a 9×13 baking dish with olive oil. Place the dish on a baking sheet to catch any spills.

2-Heat 2 teaspoons olive oil in a large skillet over medium heat. Add the 4 cloves minced garlic and sauté until fragrant, about 1 minute.

3-Add the 3 cups packed chopped spinach and cook until wilted and the moisture evaporates. Remove from heat and set aside.

4-Arrange the 1 pound (about 6 cups) crusty bread cubes in a single layer at the bottom of the baking dish.

5-Layer one-third of the 4 ounces chevre cheese, 1 cup shredded parmesan cheese, 3 large chopped roasted red peppers (about 1 cup), the spinach and garlic mixture, 3 ounces prosciutto (if using), and 4 chopped scallions over the bread.

6-Add another layer of bread and repeat the layering until all ingredients are used.

7-In a large bowl, whisk together the 8 eggs, 3 cups whole milk (or 2% milk as a substitute), 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

8-Pour the mixture evenly over the layered bread and toppings in the dish.

9-Bake for 60 to 70 minutes or until a knife inserted in the center comes out clean and the top is puffed and slightly golden. For dietary adaptations, use alternatives as needed.