Preheat oven to 275 degrees F and spread cubed French bread in single layer on baking sheet. Bake 30 minutes to dry out bread. Remove from the oven and allow to cool.

While bread bakes, heat olive oil in large pan over medium heat. Sauté spinach until just wilted. Season with salt and pepper to taste and set aside to cool.

In large bowl, whisk together eggs, milk, cream, garlic powder, ground nutmeg, paprika, thyme, salt and pepper.

Spray a 12” Bundt pan with nonstick cooking spray. Layer half of the dried bread cubes in bottom of pan. Top with sauteed spinach, diced red bell pepper, diced ham and shredded Gruyere cheese. Layer remaining dried bread cubes on top.

Pour egg mixture in Bundt pan. Use silicone spatula to push down bread cubes to ensure they are submerged in custard. Let sit at room temperature 30 minutes for bread to absorb liquid.

Increase oven temperature to 375 degrees F. Bake breakfast Bundt 40 minutes or until liquid is set and no longer jiggles.

Remove from oven and cool 10 minutes. Cut into slices and serve warm.