Croque Monsieur Savory Bread Pudding Recipe

Croque Monsieur Savory Bread Pudding Recipe
Croque Monsieur Savory Bread Pudding Recipe | https://saltandwind.com Is there anything in the world better than a classic ham and cheese sandwich? Well, if there ever were a contender, it'd be this recipe for Croque Monsieur ...
Skill
Cuisine
Ingredients
13
Hands-On Time
30 minutes
Total Time
1 hour, 30 minutes
Yield
-
Servings
12
Season
Croque Monsieur Savory Bread Pudding Recipe | https://saltandwind.com
Skill
Beginner
Course
Breakfast, Brunch, Lunch, Side
Cuisine
American
Ingredients
13
Hands-On Time
30 minutes
Total Time
1 hour, 30 minutes
Yield
-
Servings
12
Croque Monsieur Savory Bread Pudding Recipe | https://saltandwind.com

Is there anything in the world better than a classic ham and cheese sandwich?

Well, if there ever were a contender, it'd be this recipe for Croque Monsieur Savory Bread Pudding. 

Year after year, this is one of the most popular recipes on the site. And, seeing we have more than 500 recipes on this site, well, that's saying something. 

This recipe is a twist on the delicious classic French sandwich known as a Croque monsieur, but it's turned into casserole form. Yes, a savory bread pudding is known as strata for the semantics expert. But we say call it whatever the heck you want to call it because it all translates to delicious.

What Is Croque Monsieur Bread Pudding? 

This bread pudding recipe is a deconstructed Croque Monsieur because it has all those hallmarks, including a mix of smoky ham, gooey cheese, crusty French bread, and all things delicious. While it takes longer to make than the classic sandwich (because the custard needs to soak into the bread), it's arguably easier to make because there's no need to make bechamel sauce as you do for the classic sandwich!

This savory bread pudding recipe is as at home at a weekend brunch as a Mother's Day celebration or even an unexpected take on stuffing for Thanksgiving. 

The recipe is made ahead and super easy to put together with caramelized onions, fresh thyme, nutty cheese, and all sorts of toasty, crunchy bits. Translation: this is pretty much perfect for lazy days and long, relaxing brunches.

Travel To France

If you're interested in planning a trip to France soon, let us lend a hand, and we can help you plan every step of the way. Visit our Travel Services page at travel.saltandwind.com.

In the meantime, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Ingredients

  • 1 tablespoon unsalted butter

    plus extra for coating pan

  • 1 yellow onion

    roughly chopped (about 1 1/2 cups)

  • 4 garlic cloves

    thinly sliced

  • 1 tablespoon roughly chopped fresh thyme leaves

    plus one teaspoon for garnish

  • 8 large eggs
  • 1 1/2 cups half-and-half
  • 2 tablespoons Dijon Mustard
  • 1/2 teaspoon hot sauce

    plus more for garnish

  • 1 1/2 teaspoons kosher salt

    divided

  • 1 pound loaf French bread

    stale or toasted, cut into 1-inch dice

  • 2 cups shredded Gruyere cheese

    (about 4.5 ounces)

  • 1 pound Canadian Bacon

    cut into 1/2-inch dice

  • 1/4 cup finely grated Parmesan cheese

    (about 1 ounce)

Instructions

Saute The Onions: Coat a 2-quart (about 11-by-7-inch) baking dish with butter and set aside. Place a large frying pan over medium heat and add butter. When it foams, add onion, season with salt, stir, and cook until just softened about 3 to 4 minutes.

Add garlic, season with salt and pepper, and cook until beginning to soften and fragrant, about 1 minute. Remove from heat and stir in thyme. 

Make The Bread Pudding Custard: Whisk eggs, half-and-half, mustard, hot sauce, and salt in a large bowl until evenly combined. Arrange half of the bread at the bottom of the prepared dish. Sprinkle with 1 cup of the Gruyere and half each onion mix and ham.

Repeat layering with remaining bread, onion mixture, ham, and Gruyere cheese. Pour egg mixture over the top.

Push to ensure bread is submerged in egg custard, cover with plastic wrap, put a plate and a 1-pound weight on top (a large can of tomatoes or rice in a re-sealable plastic bag works well) place in refrigerator for 3 to 12 hours.

Bake The Bread Pudding: When ready to bake, heat the oven to 325°F and arrange the rack in the middle. Let strata sit at room temperature while the oven heats, at least 20 minutes.

Bake for 20 minutes, then increase the temperature to 375°F. Sprinkle parmesan over the strata and bake for another 15 to 20 minutes until puffed and edges pull away slightly. Remove from oven and sprinkle over remaining thyme.

Cool for at least 5 minutes before serving. Serve with hot sauce on the side.

Footnotes

Connect With Salt & Wind Travel

More On Salt & Wind Travel

https://saltandwind.com/recipes/186-croque-monsieur-savory-bread-pudding-recipe

Comments