Croque Monsieur Bake
Croque Monsieur Bake
Ingredients
- 1 loaf brioche, sliced, crusts removed
- 4 large eggs
- 400 ml milk
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, plus more for topping
- 200 g Gruyere cheese, grated
- 200 g sliced ham
- 1 cup béchamel sauce, thin layer
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a rectangular baking dish (approximately 20x30 cm) with parchment paper, allowing it to overhang the sides for easy removal of the bake.
⏱️ 5 min•🌡️ 180
- 2
Prepare the brioche by slicing it into even pieces and carefully removing the crusts. Set aside.
⏱️ 5 min
- 3
In a measuring jug, crack the 4 large eggs. Pour in the milk until the mixture reaches approximately the 400ml mark. Season the mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Whisk gently to combine until well incorporated.
⏱️ 5 min
- 4
Pour a portion of the egg mixture into a shallow dish. Briefly soak individual slices of brioche in the egg mixture, ensuring they absorb the liquid for a delicate, luxurious texture. Do not oversoak, as the brioche can become too soggy.
⏱️ 5 min
- 5
Begin assembling the bake in the prepared baking dish. Place a single layer of the soaked brioche slices at the bottom of the dish, ensuring it covers the entire base. Press down gently.
⏱️ 3 min
- 6
Sprinkle generously with about one-third of the grated Gruyere cheese over the brioche layer. Add a layer of sliced ham over the cheese, covering it evenly.
⏱️ 2 min
- 7
Sprinkle with another portion of grated Gruyere cheese (about one-quarter of the remaining cheese). Add another layer of soaked brioche slices on top of the ham and cheese.
⏱️ 2 min
- 8
Spoon a thin, even layer of béchamel sauce over this brioche layer and spread it evenly with a spatula. This will be a thin coating, not a thick layer.
⏱️ 1 min
- 9
Add a final layer of soaked brioche slices. Sprinkle generously with the remaining grated Gruyere cheese and a dash of black pepper. Press down firmly on the layers as you go to keep everything nice, compact, and even at the edges.
⏱️ 2 min
- 10
Bake the Croque Monsieur bake in the preheated oven for 30 minutes, or until golden brown and set. The cheese should be bubbly and the brioche lightly toasted on top.
⏱️ 30 min•🌡️ 180
- 11
Once baked, remove the dish from the oven. Let it cool slightly for 5-10 minutes before lifting it out of the baking dish using the parchment paper overhang. This makes it easier to handle and slice.
⏱️ 5 min
- 12
Slice the Croque Monsieur bake like a lasagna into individual portions and serve warm. Garnish with fresh chopped parsley if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Croque Monsieur Bake
- 1 loaf brioche, sliced, crusts removed
- 4 large eggs
- 400 ml milk
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, plus more for topping
- 200 g Gruyere cheese, grated
- 200 g sliced ham
- 1 cup béchamel sauce, thin layer
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a rectangular baking dish (approximately 20x30 cm) with parchment paper, allowing it to overhang the sides for easy removal of the bake.
⏱️ 5 min•🌡️ 180 - 2
Prepare the brioche by slicing it into even pieces and carefully removing the crusts. Set aside.
⏱️ 5 min - 3
In a measuring jug, crack the 4 large eggs. Pour in the milk until the mixture reaches approximately the 400ml mark. Season the mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Whisk gently to combine until well incorporated.
⏱️ 5 min - 4
Pour a portion of the egg mixture into a shallow dish. Briefly soak individual slices of brioche in the egg mixture, ensuring they absorb the liquid for a delicate, luxurious texture. Do not oversoak, as the brioche can become too soggy.
⏱️ 5 min - 5
Begin assembling the bake in the prepared baking dish. Place a single layer of the soaked brioche slices at the bottom of the dish, ensuring it covers the entire base. Press down gently.
⏱️ 3 min - 6
Sprinkle generously with about one-third of the grated Gruyere cheese over the brioche layer. Add a layer of sliced ham over the cheese, covering it evenly.
⏱️ 2 min - 7
Sprinkle with another portion of grated Gruyere cheese (about one-quarter of the remaining cheese). Add another layer of soaked brioche slices on top of the ham and cheese.
⏱️ 2 min - 8
Spoon a thin, even layer of béchamel sauce over this brioche layer and spread it evenly with a spatula. This will be a thin coating, not a thick layer.
⏱️ 1 min - 9
Add a final layer of soaked brioche slices. Sprinkle generously with the remaining grated Gruyere cheese and a dash of black pepper. Press down firmly on the layers as you go to keep everything nice, compact, and even at the edges.
⏱️ 2 min - 10
Bake the Croque Monsieur bake in the preheated oven for 30 minutes, or until golden brown and set. The cheese should be bubbly and the brioche lightly toasted on top.
⏱️ 30 min•🌡️ 180 - 11
Once baked, remove the dish from the oven. Let it cool slightly for 5-10 minutes before lifting it out of the baking dish using the parchment paper overhang. This makes it easier to handle and slice.
⏱️ 5 min - 12
Slice the Croque Monsieur bake like a lasagna into individual portions and serve warm. Garnish with fresh chopped parsley if desired.
⏱️ 2 min