Gruyere and Spinach Bakes

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Vegetable oil cooking spray

1 tablespoon extra-virgin olive oil

4 ounces thinly sliced pancetta, diced into 1/2-inch pieces

2 shallots, chopped

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Two 1/2-to-3/4-inch-thick slices country-style bread, cut into 1/2-inch cubes (about 4 cups)

6 large eggs, beaten, at room temperature

2 packed cups chopped spinach

1 1/2 cups grated gruyere (6 ounces)

1/4 cup milk, at room temperature

Special equipment: four 10-ounce ramekins