Eggs Benedict Breakfast Bread Pudding

Preheat oven to 350 degrees. Coat a 9x13-inch baking dish with nonstick spray. Brush butter on cut sides of muffin halves; season with salt and pepper. Cut muffin halves into 9 pieces each; spread on two baking sheets. Toast muffin pieces until deep golden, about 30 minutes, rotating baking sheets halfway through. Sweat onions, garlic, and nutmeg in oil in a skillet over medium heat, covered, until onions soften, 5-6 minutes. Stir in spinach; cook 1 minute. Whisk together half-and-half, eggs, Parmesan, Dijon, 1-1/2 tsp. salt, and cayenne in a large bowl. Add ham, toasted muffin pieces, and spinach mixture and toss to coat. Transfer mixture to prepared dish and cover with plastic wrap, pressing down so muffins begin to absorb liquid. Refrigerate pudding 3 hours or up to 1 day. Preheat over to 350 degrees. Remove plastic wrap and cover pudding with foil. Bake pudding 30 minutes. Remove foil and bake pudding 45 minutes more; let cool 15 minutes before serving. Prepare Hollandaise Sauce - see recipe - while pudding bakes. Drizzle hollandaise over each serving. Nutritional Info per serving: 621 calories; 43g total fat (24g sat); 309 mg chol; 1112 mg sodium; 33g carb; 2g fiber; 24g protein