Croque-Monsieur Breakfast Casserole
This French classic needs little introduction, but if you haven’t had it in baked form, you’re in for a treat. Think upscale ham sandwiches drenched in egg custard and cheese, melted to a deep golden-brown. There are no tricks here, save for the addition of two extra yolks for maximum French-toast tenderness. Serve it warm, or at room temperature — a fitting breakfast feast that's welcome any time of the day.
- Total:
- Serves: 6 persons
Ingredients
- 4tablespoons unsalted butter, softened, plus more for the pan
- 1(10- to 12-ounce) day-old or stale baguette, sliced 1/2 inches thick
- 3tablespoons Dijon mustard
- 6ounces French-style or thin-sliced deli ham
- 1 ½cups whole milk
- 1 ½cups 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 1/4 cup)
- Parsley, leaves torn, mustard, and cornichons, for serving (optional)
Instructions
Step 1
Heat oven to 325 degrees and generously butter a 9-by-13-inch (or 1 1/2- 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.