In a bowl, whisk together the eggs, cream, and milk with a dash of salt. Set aside. If preparing ahead of time, refrigerate the mixture.

Heat a bit of olive oil in a frying pan over medium-high heat. Remove the sage leaves from the stem and fry them in the olive oil until wilted. Add the spinach to the pan one handful at a time, allowing it to wilt slightly before adding the next handful. Once all the spinach is soft and wilted, season to taste with salt and remove from heat.

In a casserole pan, layer torn bread, followed by dots of spinach, and repeat until all the bread and spinach are used.

Pour the egg mixture over the top of the bread and spinach layers.

Slice the Brie into thick slices and arrange them over the top of the bread. Drizzle with honey and crack black pepper over the surface.

Bake at 350°F (175°C) for 45 minutes or until deeply browned and bubbling.

Serve warm or at room temperature. Enjoy!