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
This is an easy receipe. And it does taste somewhat like a Croque Monsieur. And it is a welcome change from the ubiquitous strata receipts. Made this for a potluck brunch. It was well received and I will make it again.
This is basically just a mushy bread pudding with some random slices of ham. I'm puzzled by why the bread slices are buttered, adding yet more fat to this already heavy dish. In future, if I have the same ingredients, I'll make an actual croque-monsieur, not this.
I don’t know if it’s the mustard or the yolks, or the heavy cream, but this dish is way better than a simple breakfast casserole. For a vegetarian version I sautéed a couple handfuls of sliced mushrooms and a sliced shallot in butter and used them in place of the ham. So good reheated in the oven the next day as well.
Followed the recipe as written and wasn’t wowed despite using really good ingredients. Like many, I was wishing I had a bechamel, and I was not into the custard at all. Next time I’ll just stick with the classic sandwich.