4 cups sliced & buttered French bread, cubed
1 bag frozen spinach (16 oz), thawed and squeezed as dry as possible
8 ounces diced ham
1 1/2 to 2 cups shredded cheddar cheese
salt and pepper, to taste
1 can (10 3/4 ounces) cream of mushroom soup (the 98% fat free is fine)
1/2 cup evaporated milk or half-and-half
5 eggs
2 to 3 teaspoons dried minced onion

Lightly butter a 3 1/2-quart slow cooker/Crock Pot. Layer with half of the buttered bread cubes, spinach, bacon, and cheese; salt and pepper to taste. Repeat layers ending with cheese. Whisk together the soup, milk, eggs, and dried onion.Pour over slow cooker/Crock Pot mixture. Chill for 1 hour or overnight. Cover and cook on low for 3 1/2 to 4 1/2 hours.
Serves 4 to 6.