Updated Nov 24, 2014Chatelaine
- Preheat oven to 350F (180C). Remove crusts from bread, if you wish. Place slices on a large baking sheet. It’s OK if they overlap a little. Bake in centre of preheated oven, 20 minutes. Turn slices over halfway through. Meanwhile, lightly coat or spray a 9×13-inch (3-L) glass baking dish with oil. In a large bowl, whisk eggs with Dijon. Whisk in milk and salt. Cut ham into thick strips.
- Place 6 slices toasted bread in a single layer on bottom of baking dish. It’s OK to squish them in. Pour one-third of egg mixture evenly overtop. Sprinkle with 1 cup (250 mL) cheese. Scatter ham over cheese, then sprinkle with 1 cup (250 mL) cheese. Cover with remaining 6 bread slices. Firmly press bread down with your hands. If it’s not lying flat, trim edges. Pour remaining egg mixture evenly overtop. Sprinkle with remaining 1 cup (250 mL) cheese. Cover and refrigerate at least 8 hours or overnight.
- When ready to bake, place oven rack in bottom third of oven. Preheat oven to 350F (180C). Bake cold casserole, uncovered, on bottom rack until top is golden, 45 minutes. Cut and serve with Asparagus-Spinach Salad.
Croque monsieur is a fanciful term for French-style ham-and-cheese sandwiches dipped in egg, then sauteed in butter. We’ve designed them so all you have to do is layer the fixings, pour whisked eggs and milk overtop, then refrigerate. Next morning, move the dish directly from the fridge to the oven.