Croque Monsieur Breakfast Casserole
Ingredients
- 1 tablespoon unsalted butter, softened, for greasing the dish
- 1 loaf rustic Italian, challah, or brioche bread, cut into 1-inch cubes (about 8 cups)
- 8 ounces deli ham, roughly chopped
- 2 cups shredded Gruyère or Swiss cheese, divided
- 1/2 cup grated parmesan cheese
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pinch ground nutmeg, optional
Instructions
- 1
Assemble the casserole - Butter a 9x13-inch baking dish. Layer half of the bread cubes in the greased dish, followed by half of the ham and 3/4 cup of the Gruyère. Repeat with the remaining bread, ham, and another 3/4 cup cheese.
- 2
Assemble the casserole - Combine the parmesan and the remaining 1/2 cup Gruyère in an airtight container and set aside in the refrigerator for topping the casserole later.
- 3
Add the custard - In a large bowl, whisk together the eggs, milk, cream, Dijon mustard, salt, pepper, and nutmeg, if using, until well combined.
- 4
Add the custard - Pour the mixture evenly over the casserole, pressing the bread down slightly so it absorbs the liquid. Cover tightly and refrigerate for at least 2 hours or overnight.
- 5
Bake - When ready to bake, preheat the oven to 350°F. Uncover the casserole and sprinkle the reserved cheeses evenly over the top. Bake until puffed, golden, and set in the center, 45 to 50 minutes. If the top browns too quickly, tent with foil during the last 10 minutes of baking.
- 6
Cool and serve - Let the casserole rest for 10 minutes before slicing. Serve warm.
- 7
Cool and serve - Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15 to 20 minutes until warmed through, or microwave individual portions until hot.
