Croque Monsieur is an iconically French dish that has been romanticized in movies such as It’s Complicated starring Meryl Streep. It seems ridiculously sexy to whip up a croque monsieur late at night to share with someone you love or think you may want to love.
Basically, a croque monsieur is nothing more than a fancy French ham and cheese sandwich. But it just seems so Parisian to say croque monsieur instead of fried ham sandwich – right?
This recipe is a play on the classic croque monsieur made into a bread pudding, perfect for brunch. It has all the flavors; gruyere cheese, ham, Dijon mustard, a touch of nutmeg, all in an easy to serve casserole that feeds a crowd.
If you want to turn your croque monsieur into a crouqe madame, top each serving with a fried egg.
Gluten Free Croque Monsieur Bread Pudding Recipe
1 loaf gluten free bread, cut into 1-inch cubes
1 tablespoon butter, at room temperature
6 large eggs
2 egg yolks
4 cups half-and-half
1 tablespoon Dijon mustard
1½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
¼ teaspoon freshly grated nutmeg
1 pound baked ham, cut into small dice
2 cups grated gruyere cheese, use divided
1 cup grated Parmesan cheese
2 tablespoons minced fresh chives – optional garnish
Preheat oven to 350 degrees.
Place the bread on a baking sheet and cook, stirring once or twice, for 10 – 15 minutes or until the bread is lightly toasted. Let cool. Leave the oven on.
Butter a 9- by 12-inch (or similar) casserole dish generously with the softened butter.
Whisk the eggs and egg yolks with the half-and-half, mustard, salt, pepper, and nutmeg.
Combine the bread with the ham and 1½ cups gruyere cheese and spread evenly into the prepared casserole dish. Pour the egg mixture over the top, and gently press the bread down so that all the liquid covers the bread. Let sit for 15 minutes. Bake for 45 minutes or until the custard looks set.
Turn on the broiler. Combine the remaining ½ cup gruyere cheese with the Parmesan cheese and sprinkle over the top. Broil for 1 – 2 minutes or until the cheeses melt. Let cool a few minutes before serving. Top with chives if desired.
A gluten free recipe that serves 8 – 10 people.
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