Croque-Monsieur Breakfast Casserole
- Total Time
- 1 hour, plus chilling and setting
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons unsalted butter, softened, plus more for the pan
- 1(10- to 12-ounce) day-old or stale baguette, sliced ½ inches thick
- 3tablespoons Dijon mustard
- 6ounces French-style or thin-sliced deli ham
- 1½cups whole milk
- 1½cups half-and-half or heavy cream
- 4large eggs
- 2egg yolks
- Freshly ground black pepper
- 3ounces Gruyère cheese, shredded (about 1 cup)
- 1ounce finely grated Parmesan cheese (packed ¼ cup)
- Parsley, leaves torn, mustard, and cornichons, for serving (optional)
Nutritional analysis per serving (8 servings)
403 calories; 24 grams fat; 12 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 20 grams protein; 731 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees and generously butter a 9-by-13-inch (or 1½- to 2-quart) baking pan. Butter the slices of bread on one side and spread a thin layer of mustard on the other side. Arrange, shingled, over the bottom of the pan, buttered side up; you may not need all the bread. Drape evenly with ham.
- Step 2
Whisk together milk, half-and-half, egg, egg yolks and pepper. Pour evenly over the bread and ham. Sprinkle with Gruyère and Parmesan cheeses, allowing the ham to peek out in places. Cover and refrigerate for 30 minutes (for the bread to sop up the milk) or up to overnight. Bake until the custard is set, and the bread and cheese are golden brown, 40 to 45 minutes.
- Step 3
Remove from the oven and allow to set 20 minutes before scattering evenly with parsley. Scoop and serve warm or at room temperature, with mustard and cornichons.
Private Notes
Comments
Very good and leftovers are delicious. Note that the 9x13 pan is way oversized for the amount of bread indicated. Ours used about 75% of the pan without overlapping. For overlap without an empty space at the edge of the pan, I suggest using an 8x8 square glass pan.
French toast? Gruyere and Parmeggiano mixing is not recommended. Remember the German Revolution of 89? This was all about no bananas available in East Germany. Imagine if you pit Italians and Swiss against over the most important thing in their lives...cheese. Yes, the fabric of the universe will shatter and Brits will be the cooks. Sincerely, a concerned cook
Longtime reader, first time commenter here. This casserole has won rave reviews each of the past five times I have made it. Most recently, I added about a cup or so of well-nutmegged bechamel on top of the ham before adding the cheese. This took the dish to the next level - from amazing to stupendous. If preparing ahead of time, save this step till just before placing in oven.
This is fabulous! Doubled recipe; it fit well in a metal 9" X 13" pan with square sides. Substituted ciabatta for baguette. Assembled the night before, removed from fridge about 2 hours before placing in oven. Baked with foil on top for about 45 minutes, removed foil and baked about 30 addtl minutes before topping with cheese for final 5 minutes. Everyone loved it, asked for recipe, took some home. Glad there was enough left for me to enjoy as leftovers!
The recipe says to do this: "Drape evenly with ham." But the photo that runs with the recipe shows the tops of slices of bread. The photo looks better than a ham blanket on top of the vertically arranged bread, which is what the recipe suggests. Anyone else confused by this? I think I'll sandwich ham between vertical bread slices in a pan.
I used Costco croissants instead of a baguette - 3-4 do just fine depending on the size of your dish. One cup milk and one cup cream might be better due to the more open structure of croissants with this variation. absolute 10/10 recipe!