Croque-Monsieur Breakfast Casserole Recipe (2024)

Very good and leftovers are delicious. Note that the 9x13 pan is way oversized for the amount of bread indicated. Ours used about 75% of the pan without overlapping. For overlap without an empty space at the edge of the pan, I suggest using an 8x8 square glass pan.

French toast? Gruyere and Parmeggiano mixing is not recommended. Remember the German Revolution of 89? This was all about no bananas available in East Germany. Imagine if you pit Italians and Swiss against over the most important thing in their lives...cheese. Yes, the fabric of the universe will shatter and Brits will be the cooks.Sincerely,a concerned cook

This is an easy receipe. And it does taste somewhat like a Croque Monsieur. And it is a welcome change from the ubiquitous strata receipts. Made this for a potluck brunch. It was well received and I will make it again.

Can you freeze this?

I don't understand the pan size given. I've seen 2 quart described as variously 8 x 8 x 2 or 9 x 9. A 9 x 13 would be nearly 50% greater in volume. What size dish did people use for preparing?

We made this for Christmas Day breakfast and it was such a hit. It was one of the easiest recipes I’ve made in a long time. We used a very, very stale baguette which was almost too hard to slice but it turned out perfect and fluffy. Don’t skimp on the mustard as that makes the dish.

Perfect overnight make-ahead brunch dish. Served 6 generously, made exactly as written. People were scraping the dish for the last bite. I used Costco Rosmarino ham which added a bit of rosemary zip.

Terrific recipe and excellent flavor. Followed the recipe as written. Next time I might run a fresh nutmeg once or at most twice over a grater, but that's still up in the air. As someone said the leftovers are really good and that's hot always the case with something that has a custard base. I might also next time stick some more ham in between some of the bread. Well done. Thanks!

An excellent recipe that could benefit from more Dijon on the bread. Also, I added about 2 ounces of chopped proscuitto scattered over the bread before adding the ham.

Gruyere came in 8 oz pkg so used the whole pkg. Used Canadian bacon sliced in half on each slice of baguette. Used Dijon and otherwise made it according to directions. Big hit!

Used 8x8x2 (2qt) dish. Not bad, but bread more stood on sides rather than shingled. Needed about 55 min bake time. Due to dish size used 4 eggs, and 1c each of milk and cream, which was good ratio. Will try 8x12 dish next time & full custard recipe. Was generous with the Dijon and that was lovely. Might layer a little of the ham between bread next time. Used gruyere and a little bourbon cheese as what I had on hand. Used Parm as directed. Cornishons were perfect accompaniment. Family loved it

Made this for a breakfast that was cancelled due to weather. Froze it from Thanksgiving until Christmas, reheated, and it was fine. A hit with the group!

Started with eggs fresh from my chickens and a day old baguette. I used half and half rather than cream and the custard was perfect. This was a big hit with adults and kids for Sunday brunch. Will definitely make this again.

Should you bake covered or uncovered?

Can this be frozen to serve later?

It’s kind of a waste of energy to heat up the oven and then refrigerate the dish for half an hour. Even more if you refrigerate overnight!

This was just ok. Needs a bit more flavor. Maybe a pinch of nutmeg, some salt in the custard. Also, I did the overnight soak and next time I will add some time to the baking (maybe 55 minutes total) to compensate for the overnight chill in the refrigerator. Or bring it to room temp before baking.

I used a 9x13 pan with no problem and had some bread leftover. Delicious! Next time I think I’d cut the deli ham into smaller bite sized pieces for ease of serving. The photo seems to show pieces of ham vs full slices. I didn’t find the need for parsley, at least not for any flavor enhancement….just for show.

This was fantastic. I used an entire 14 oz French loaf for this amount of custard and it was a great ratio of soft and crunchy when baked. I layered the ham between the bread slices and added salt and a bit of herbs de Provence to the custard. Be generous with the Dijon and cheese and you won't be disappointed!

1c each milk and cream, 3 whole eggs and one yolk

Made it precisely to the recipe but added a little more cheese on top. General opinion: Meh. Will try again with some upgrade ideas.

Wow, this was excellent. I made mine in a 8x8 buttered brownie pan, because I wanted it to be more custardy. I baked it as directed, but covered with buttered foil, then broiled it at the end. Fantastic. Be light with the Dijon; more than 2-3T will take over. No salt added but that was correct, bc the ham, cheese and Dijon is all salty. Last tip- follow the recipe and add the extra yolks! If you don't, it won't be reminiscent of a bechamel. This is what makes it taste like Croque monsieur.

I followed the suggestion to place ham between each slice of baguette. I followed everything else as described in the recipe. Everyone loved it.

This is an easy Christmas Day brunch. Love that you can prepare it the night before and toss in the oven when the kids wake you up tooo early. Needs parsley with every bite. Added Tabasco to my portion, and it was even better.

I made this for Christmas Breakfast and it was a hit. I took the advice of other reviewers and was generous with the mustard. I also used brioche because that’s what I had on hand. Also, there is always one in a crowd and it’s usually me. I prepared an 8 x 8 baking dish on the advice of other reviewers, but it was far too small even for the liquid. I moved on to the 9 x 13 and it fit perfectly. Very easy recipe with delicious results!

Delicious. There was no baguette to be found so I substituted a loaf of Challah and had no problem filling a 9x13 pan. Next time I'll add some salt to the cream and serve with a traditional salade vinaigrette.

Great dish, making it for third time. Recipe writers and editors should really rework the pre-heating directive that is default in Step One -- especially when an overnight soak is recommended.

Needs salt. Also, it’s better if you double the ham and add a small piece between the slices of bread. More Gruyère also never hurts.

A rare miss for NTY Cooking. Made according to recipe and let sit overnight. The custard never fully set while the ham was browning too quickly. I might consider covering with foil for last half of cooking in order to ensure the custard sets. Great idea, but I’d almost rather make a big batch béchamel than have custard not set.

The recipe has promise, but as written it came out a little bland. In the first place it needs salt. Secondly, the thin ham hardens as it cooks despite the egg mix below, which can make it difficult to cut and often ends up very unevenly distributed. I made it a second time where I added salt and used julienned ham steak. It was both tastier and easier for the family to eat. Also, be generous with the mustard on the bread - the egg mix will dull the flavor a lot.