Preheat oven to 350°F
Place a heavy bottom pan over medium heat.
Add oil and onions and celery to the pan and cook for 5 - 8 minutes until onions are tender and translucent.
Add to roughly chopped bacon and cook for a further 3 - 4 minutes
Add the pureed garlic and cook 2 minutes
Meanwhile, roughly chop the picked rosemary, bayleaf and place in a small coffee grinder with the kosher salt. Blend until it forms into a salt consistency again, or pick the rosemary and bay leaf then roughly chop
Add this to the onion mix and cook for 2 minutes.
Now add the Worcestershire sauce, red wine, and Dijon and cook for 4-5 minutes.
Now add the tomato soup, cream, and milk and bring to a simmer, then remove from the heat.
Whisk the eggs and yolks together, then add two cups of the sauce to the eggs, and whisk, then add this back to the pot and give a good mix.
Now add the roughly chopped spinach, picked oregano, salt, and pepper, and mix really well
Now butter the 9 x 13 inch baking casserole.
Then cut the parchment to fit in the bottom of the pan.
Now ladle two cups of sauce into the bottom of the pan.
Dip the slices of bread in the sauce, covering each slice, then place in the pan. Repeat this until the bottom has been fully covered using half the bread. Now ladle over ½ the sauce
Dip the remaining slices of bread in the sauce covering each slice then place in the pan repeat this until the second layer is finished and all the bread is used. Now ladle over the remaining sauce. Allow the bread pudding to soak for 20-30 minutes at room temperature.
Butter the tin foil, then make a double pleat. Cover the bread pudding and place in the pan in the oven for 30 minutes.
Now remove the pan from the oven and remove the tin foil and sprinkle with the parmesan then place back in the oven and bake for a further 25 minutes.
Remove from the oven and allow to cool for 10-15 minutes.