Ingredients:

  • 1 standard loaf (about 1 lb / 450g) Brioche, Challah, or firm White Bread, cubed (approx. 1-inch pieces)
  • 2 Tbsp (30g) unsalted butter, melted
  • 8 oz (225g) Canadian Bacon or thinly sliced good quality Ham, chopped
  • 1 cup (100g) shredded Gruyère cheese (or Swiss)
  • 8 large eggs
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1 tsp Dijon mustard
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp freshly grated nutmeg
  • Store-bought or homemade Hollandaise sauce (for serving)
  • Fresh chives or parsley, finely chopped (for garnish)

Instructions:

  1. Lightly toast the bread cubes until just dry. Toss lightly with the melted butter and spread evenly across the bottom of a prepared 9x13 inch baking dish.
  2. Sprinkle the chopped ham/bacon evenly over the bread layer. Distribute the Gruyère cheese over the ham layer.
  3. In a large bowl, whisk together the 8 eggs, milk, heavy cream, Dijon mustard, salt, pepper, and nutmeg until homogenous.
  4. Pour the custard mixture slowly and evenly over the bread and fillings in the baking dish, pressing down gently with a spatula to ensure all bread pieces are submerged.
  5. Cover the dish tightly with plastic wrap. Refrigerate for a minimum of 8 hours, preferably overnight.
  6. Remove the casserole from the fridge 30 minutes before baking. Preheat your oven to 350°F (175°C).
  7. Cover the dish loosely with foil and bake for 35 minutes.
  8. Remove the foil and continue baking for another 10–15 minutes, or until the casserole is puffed, golden brown on top, and cooked through.
  9. Let the casserole rest for 10 minutes before slicing into portions.
  10. Serve warm, topped generously with Hollandaise sauce and garnished with fresh chives.