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If the sourdough is very fresh, spread the pieces on a baking sheet and let them air-dry for a few hours or toast lightly in a 300°F oven for 10–15 minutes. You want the bread dry, not browned.
Heat olive oil in a skillet over medium heat. Add the shallot and cook until softened, about 3–4 minutes. Add the garlic and cook for 30 seconds until fragrant. Add the spinach and cook just until wilted. Remove from heat and let cool slightly. Squeeze out any excess moisture.
In a large bowl, whisk together the eggs, milk, cream, salt, pepper, and thyme until fully combined.
Grease a 9×13-inch baking dish. Add half the bread in an even layer. Scatter half the spinach mixture, roasted red peppers, and feta over the bread. Repeat with remaining bread and fillings.
Slowly pour the custard evenly over the dish. Press down gently so all the bread is soaked. Cover and refrigerate for at least 4 hours, preferably overnight.
Remove the dish from the refrigerator 30 minutes before baking. Preheat oven to 375°F. Bake uncovered for 40–45 minutes, until puffed, golden at the edges, and set in the center.
Let rest for 10–15 minutes before slicing into squares. Serve warm, with pickled red onions on the side.