Ingredients:

  • 6 large eggs
  • 1 1/2 cups heavy cream (360 ml)
  • 1 cup whole milk (240 ml)
  • 2 tablespoons Dijon mustard (30 ml)
  • 1 teaspoon salt (6 g)
  • 1/2 teaspoon freshly ground black pepper (1 g)
  • 1/4 teaspoon grated nutmeg (0.5 g)
  • 1 loaf (approx. 1 pound / 450g) day-old crusty bread (like sourdough or French baguette), cut into 1-inch cubes
  • 8 ounces (225g) Gruyère cheese, shredded
  • 8 ounces (225g) cooked ham, diced
  • 2 tablespoons unsalted butter, melted (30 g)
  • Optional: 6-8 large eggs
  • Optional: Olive oil or butter for frying eggs
  • Optional: 2 tablespoons chopped fresh parsley or chives, for garnish

Instructions:

  1. Whisk together the eggs, cream, milk, Dijon mustard, salt, pepper, and nutmeg in a large bowl until well combined.
  2. Grease the baking dish with melted butter. Spread half of the bread cubes evenly in the dish. Top with half of the Gruyère cheese and half of the diced ham. Repeat layers with the remaining bread, cheese, and ham.
  3. Pour the custard mixture evenly over the bread, cheese, and ham layers. Gently press down on the bread cubes to ensure they are soaked in the custard.
  4. Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This allows the bread to fully absorb the custard.
  5. Preheat oven to 350°F (175°C). Remove the plastic wrap from the baking dish. Drizzle remaining melted butter over the top of the casserole.
  6. Bake for 45-50 minutes, or until the casserole is golden brown and the custard is set. A knife inserted into the center should come out clean.
  7. While the casserole is baking, fry the eggs to your liking (sunny-side up is classic).
  8. Let the casserole cool for a few minutes before slicing and serving. Top each serving with a fried egg (if using) and garnish with chopped parsley or chives.