(My Visiting Teacher was a food columnist for the local paper when I lived in Gonzales. She made me this one day and I requested the recipe. She Xeroxed a copy of the newspaper clipping. It became a birthday favorite.)
9 slices of bread

1/2 onion, chopped
2 cups fresh spinach
½ lb cheddar cheese
1 lb bacon
6 eggs
3 cups milk
1 teaspoon salt and pepper

Trim crusts. Line bottom of 9×13 inch buttered casserole with bread. Crumble any extra bread and sprinkle on top. Crisply fry bacon, drain grease. Saute onion and spinach in same pan and then add to casserole. Sprinkle grated cheese over bacon. Beat eggs with milk, adding salt & pepper. Pour over casserole. May let stand in refrigerator over night. Bake 1 hour at 350 degrees. Serve with fruit