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1
Preheat the oven to 250 degrees F.
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2
Trim the crust off the bread.
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3
Slice the bread into 1/2-inch cubes.
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4
Spread the bread on a baking sheet and toast for 20 to 30 minutes, or until dry, being careful not to develop any color.
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5
Set aside.
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6
Raise the oven temperature to 350 degrees F.
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7
Melt 1 tablespoon of the butter.
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8
Brush a 2-quart casserole or gratin dish with the melted butter and set aside.
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9
In a large saute pan, add 1 tablespoon of the butter and melt.
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10
Add the spinach and cook over high heat until wilted.
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11
Drain the spinach and set aside.
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12
To the same saute pan, over medium heat, add the remaining 7 ounces butter.
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13
Add the onion and the garlic and saute until translucent, about 2 to 3 minutes.
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14
Add the mushrooms and continue to saute another 5 minutes.
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15
Add the oysters, oyster juice, sausage, spinach, dried fruits, and salt and pepper.
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16
Cook for 3 minutes and stir until the mixture is well blended.
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17
Set aside.
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18
In a large bowl, lightly beat the eggs.
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19
Add the cream and milk.
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20
Stir until well blended.
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21
Add the parsley, sage, rosemary, and thyme.
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22
Add the reserved oyster mixture and the toasted bread and mix well.
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23
Taste and adjust seasoning with salt and pepper.
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24
Transfer to the buttered casserole dish and bake for 45 minutes or until done.
