RECIPE MAGIC!

CROQUE MONSIEUR CASSEROLE

We often look to "New York Times Cooking" for inspiration in developing our recipes, especially those that benefit from our healthy EVOOs, and for comfort foods. Our savoury Croque Monsieur Casserole brings the cozy comfort of a French café to your breakfast table. Each spoonful delivers layers of buttery baguette pieces, smoky ham slices, rich cream and Gruyère cheese with a crackling crust. The beauty of this dish lies in its make-ahead convenience while maintaining all the sophisticated flavours of the classic French sandwich, making it a perfect choice for a weekend breakfast. 
INGREDIENTS:
4 tbsp Butter EVOO
1-2 day old baguette loaves, sliced 1/2-inch thick
6 slices thin deli ham 
1-1/2 cups milk
1-1/2 cup whipping cream
4 large eggs
2 egg yolks
Freshly ground black pepper
1 cup grated Gruyère cheese
1/2 cup grated Parmesan cheese

DIRECTIONS:
Heat oven to 325°. Brush Butter EVOO on one side of bread and spread a layer of mustard on the other side. Place slices in overlapping rows, with crusts standing on an angle in a parchment lined 9 x 13 baking casserole dish until filled, butter-side up. Drape ham slices between and over bread slices ensuring that not all bread slices are covered. Whisk together milk, cream, eggs and pepper. Pour evenly over the bread and ham, allowing crusts and ham to show through. Sprinkle with cheeses. Cover and refrigerate for 30 minutes to soak bread. Remove from fridge and bake 40 to 45 minutes until the custard is set and top is golden brown. Remove from the oven and rest 20 minutes. Scoop and serve warm or at room temperature, with mustard and pickles. Have a selection of EVOO's on hand for individual drizzling.