Baked Croque Monsieur
A rich, savory casserole that can be made in advance makes it perfect for when you're entertaining a crowd.
Equipment
- 13 X 9 inch oven safe casserole dish
Ingredients
- 2 cups half & half
- 7 large eggs
- ½ tsp pepper
- ½ tsp salt
- 4 tbsp Dijon mustard
- 1 lb day old loaf French bread, sliced
- 1 bunch green onions, sliced
- 16 oz ham, diced
- 6 oz Gruyère cheese, grated
- 6 oz Mozzarella cheese, grated
Instructions
- Grease casserole dish with butter or non stick cooking spray. Set aside.
- In a mixing bowl, whisk together half & half, eggs, salt and pepper. Set aside.
- Slice a loaf of French bread into 1½ inch thick slices.
- Spread Dijon mustard onto each of the slices of French bread.
- Place half the slices of bread in the prepared baking dish, mustard side facing up.
- Spoon half the egg mixture over the slices of bread.
- Add a layer of half the sliced green onions, all of the diced ham, and half the grated Gruyère and Mozzarella cheeses.
- Top with remaining slices of French bread, mustard side facing down.
- Spoon remaining egg mixture over the slices of bread, making sure to saturate each slice of bread.
- Top with the remaining grated Gruyère and Mozzarella cheeses.
- Cover the casserole dish with foil and refrigerate overnight.
- Preheat oven to 350℉.
- Remove casserole dish from the fridge and allow it to come to room temperature while oven preheats.
- Bake covered for 40 minutes.
- Remove foil and top with remaining green onions.
- Bake casserole for another 15-20 minutes or until cheese is hot and bubbly and light golden brown.
- Remove from oven and allow casserole to rest for 10 minutes before slicing into it.