1 (1 pound) loaf white bread
1 (3.5 ounce) package herb-seasoning blend
1 7/8 cups milk
1/2 cup bottled water
2 eggs, beaten
1 teaspoon vanilla extract
3 (8 ounce) packages cream cheese
1 (5.9 ounce) package frozen chopped spinach, thawed and drained
Preheat oven to 350 degrees F (175 degrees C).
For the crust: In a medium saucepan over medium-low heat, mix together bread crumbs, quartered shallots, garlic dried onions, and oregano. Season salt and pepper to taste with water, and place over medium-low heat. Blend for 3 to 4 minutes. Stir in flour and milk, bring to a boil. Reduce heat to medium-low, stir in cooked bread.
For the filling: In a medium bowl, combine milk, cold water, and egg yolks; whisk until all the ingredients are thoroughly combined.
Pour into a 9x13 inch baking dish. Chill in refrigerator for 30 minutes. In the shallow touching-down dish, spread the dried onions evenly over the bottom of the prepared shallow baking dish.
For the topping: In a medium mixing bowl, saute cream cheese and egg yolks until creamy. Fold in cooked bread. Spread over the entire pan. Top with spinach because it freezes well and keeps well covered.
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