Croque Madame with French Toast

Votes: 1

How to Make Croque Madame French Toast Casserole

Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Don't have to choose between sweet and savory for breakfast? This casserole perfectly combines the sweetness of French toast with croque madame sandwiches made with white bread, Black Forest ham, and grated Gruyère cheese. Arranged on a small baking sheet, the sandwiches are topped with an egg mixture and baked until the custard is set and the top is golden. Serve each serving with a fried egg. If desired, drizzle with traditional French toast toppings like maple syrup or raspberry jam.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp unsalted butter, plus extra for greasing the pan
2 cups of low-fat cream
1 tsp vanilla extract
10 large eggs
14 slices of white bread, about 1 cm thick.
340 g Gruyere, grated (about 3.5 cups)
14 thin slices Black Forest ham
Cooking spray to spray the foil
Powdered sugar, for dusting
Warm maple syrup, for serving (optional)
Seedless raspberry jam, for serving (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, cream, Gruyere cheese, dry-cured ham

Cooking the dish according to the recipe:

Position the oven rack in the middle position and preheat to 190°C. Lightly grease a 22 x 32 cm metal baking dish with butter.
In a large bowl, combine the cream, vanilla extract, 4 eggs, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.

Place 7 slices of bread in a single layer on a cutting board. Sprinkle each slice with 2 heaping tablespoons of grated Gruyere. Top with 2 slices of ham, folding or tucking them as needed. Place the remaining 7 slices of bread on top to make 7 sandwiches. Cut each sandwich in half diagonally. Dip both sides of each sandwich half into the egg mixture and place them in the prepared pan, arranging them in 2 long rows, slightly overlapping. Fill the sandwiches with the remaining egg mixture and sprinkle with the remaining Gruyere.

Spray a large sheet of foil with cooking spray. Cover the pan with the foil (oiled side down), crimping the edges of the foil around the pan to seal. Bake for 30 minutes. Remove the foil and bake until the custard is set but still slightly jiggly, about 10 more minutes. Turn the oven to broil and broil until the top of the casserole is golden brown, another 3 to 5 minutes. Let rest for 5 minutes.
Meanwhile, melt the butter in a large nonstick skillet over medium heat. Crack 3 eggs into the skillet (it's okay if they scramble) and lightly season with salt. Cook until the whites begin to set, 1-2 minutes, then cover and continue cooking until the whites are set but the yolks are still runny, 1-2 minutes. Transfer to a plate and repeat with the remaining 3 eggs.
Divide the casserole among six plates, dust with powdered sugar, drizzle with maple syrup or jam, if using, and top with the scrambled eggs.

Categories:

recipe / Spring dishes / Breakfast / Festive dishes / March 8 / Main courses / Casseroles / Eggs and dairy products / Appetizers / Sandwiches / / Food Network - recipes / French cuisine

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