Croque-Monsieur Breakfast Casserole

A family Thanksgiving tradition: Before Susan and I head over to a relative’s home for a wonderful Thanksgiving family get-together and delicious dinner, we host our daughter, son-in-law, and grandchildren for breakfast, gift-giving, watching the Macy’s Parade and the dog show.

“Is that present for me?” one of the grandchildren asked.

In years past I have made quiche, frittata and sushi. Susan found the recipe for the casserole online and suggested it would be extra special and delicious. And it was.

Reading from The New York Times:

“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.”

Ingredients

  • 4 tablespoons unsalted butter, softened, plus more for the pan
  • 1 (10- to 12-ounce) day-old or stale baguette, sliced 1/2 inches thick
  • 3 tablespoons Dijon mustard
  • 6 ounces French-style or thin-sliced deli ham
  • 1 ½ cups whole milk
  • 1 ½ cups half-and-half or heavy cream
  • 4 large eggs
  • 2 egg yolks
  • Freshly ground black pepper
  • 3 ounces Gruyère cheese, shredded (about 1 cup)
  • 1 ounce finely grated Parmesan cheese (packed 1/4 cup)
  • Parsley, leaves torn, mustard, and cornichons, for serving (optional)

Preparation

  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.
  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.
  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.

Here is our Thanksgiving Breakfast table:

Here is a closer look at the Morning Glory Muffins.

And here we all are:

Here is the menu:

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