Save to Pinterest My neighbor brought this to a potluck once, and I stood by the dish fork in hand until I realized I'd eaten three servings without moving. It wasn't just the cheese or the ham, it was the way the custard soaked into the bread and turned crispy at the edges. I asked for the recipe right there, scribbled on a napkin. Now it's the thing I make when I want to feel fancy without actually trying that hard.
The first time I baked this for my family, my brother said it looked like bread pudding and refused to try it. Then he smelled it. He ended up eating straight from the pan with a spatula while I plated everyone else's portions. We still joke about it, but now he requests it every time he visits.
Ingredients
- White sandwich bread: Use soft, sturdy bread that soaks up custard without falling apart, and remove the crusts so the texture stays smooth and even.
- Unsalted butter: Softened butter spreads easily on bread and creates golden, crispy layers that contrast with the creamy interior.
- Gruyere cheese: This nutty, melty cheese is the heart of the dish, but Swiss works if Gruyere is hard to find or too pricey.
- Whole milk and heavy cream: The combination makes the custard rich and silky without being too heavy or too thin.
- Eggs: They bind everything together and give the casserole structure as it bakes.
- Cooked ham: Adds smoky, savory depth, but you can swap it for turkey or leave it out entirely if you go vegetarian.
- All-purpose flour: Thickens the bechamel so it clings to the bread instead of pooling at the bottom.
- Ground nutmeg: A tiny pinch warms up the bechamel and makes the whole dish smell like a cozy bistro.
Instructions
- Prep your dish:
- Preheat the oven to 375°F and butter a 9x13 inch baking dish generously so nothing sticks. This step matters more than you think.
- Make the bechamel:
- Melt butter in a saucepan, whisk in flour, and cook for a minute until it smells toasty. Slowly add milk while whisking constantly until the sauce thickens and coats the back of a spoon, then season with nutmeg, salt, and pepper.
- Butter the bread:
- Spread softened butter on one side of each slice. It feels like extra work, but this is what makes the top layer golden and crisp.
- Layer the casserole:
- Place half the bread buttered side down in the dish, then add half the ham and half the cheese. Repeat with remaining bread, ham, and cheese, pressing gently as you go.
- Pour the custard:
- Whisk eggs, milk, cream, and a pinch of salt together, then pour evenly over the layers. Press down lightly so the bread soaks it up instead of floating.
- Add the bechamel:
- Pour the sauce over the top and spread it gently with a spatula. It will look like too much, but it melts into everything as it bakes.
- Bake until golden:
- Slide it into the oven uncovered and bake for 35 to 40 minutes until puffed, bubbling, and deeply golden on top. Let it rest for 10 minutes before cutting so it sets up and doesn't fall apart.
Save to Pinterest One Sunday morning I made this and sat at the table with coffee and the paper while it baked. The smell filled the whole house, warm and buttery and just a little nutmeg sweet. My partner wandered in half asleep and said it smelled like a bakery. We ate it straight from the dish, still too hot, and didn't talk much. It's one of those meals that doesn't need conversation.
How to Prep Ahead
You can assemble the entire casserole the night before, cover it tightly with plastic wrap, and keep it in the fridge. In the morning, let it sit at room temperature for 20 minutes while the oven heats, then bake as directed. The bread soaks up even more custard overnight, which makes the texture even better. Just add a few extra minutes to the baking time if it goes in cold.
Best Ways to Serve It
This casserole is rich, so balance it with something bright and crisp like a simple green salad with lemon vinaigrette or lightly dressed arugula. A glass of chilled Chardonnay or a sparkling water with lemon feels right alongside it. If you're serving it for brunch, fresh fruit or roasted tomatoes on the side cut through the richness without competing for attention.
Storage and Reheating
Leftovers keep covered in the fridge for up to three days and reheat beautifully in a 350°F oven for about 15 minutes. You can also microwave individual portions, but the oven brings back that crispy top. It's one of those rare dishes that tastes just as good the next day, maybe even better once all the flavors settle in.
- Cover leftovers tightly so they don't dry out in the fridge.
- Reheat in the oven instead of the microwave if you want to keep the top crispy.
- Freeze individual portions wrapped well for up to a month and bake from frozen at 350°F for 25 minutes.
Save to Pinterest This casserole has become my go to when I want something that feels special but doesn't demand much from me. It's comfort and elegance in the same dish, and it never lets me down.
Recipe FAQs
- → Can I prepare this casserole ahead of time?
Yes, assemble the casserole up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. Add the béchamel sauce just before baking and allow an extra 5-10 minutes in the oven if starting from cold.
- → What cheese works best if I can't find Gruyère?
Swiss cheese is the closest substitute with a similar nutty, mild flavor. Emmental, Comté, or a sharp white cheddar also work well. Avoid pre-shredded cheese for the best melting quality.
- → How do I make this vegetarian?
Simply omit the ham and add sautéed mushrooms, caramelized onions, or wilted spinach between the bread layers. The béchamel and cheese provide plenty of richness and flavor.
- → Why remove the crusts from the bread?
Removing crusts creates a more refined texture and allows the bread to absorb the egg mixture more evenly. It also gives the casserole a smoother, more elegant appearance when baked.
- → Can I use a different type of bread?
White sandwich bread works best for its soft texture, but brioche or challah adds extra richness. Sourdough provides a tangier flavor. Avoid very dense or seeded breads that won't absorb the custard well.
- → What should I serve alongside this casserole?
A simple green salad with vinaigrette balances the richness perfectly. Roasted asparagus, sautéed green beans, or fresh fruit also complement the dish beautifully for brunch or dinner.