Croque Monsieur Strata

A delightful overnight strata that transforms the classic Croque Monsieur into a comforting breakfast bake. Layers of crusty bread, savory ham, nutty Gruyere cheese, and creamy béchamel sauce create a golden brown and bubbly dish perfect for brunch or a special breakfast.

Prep Time

20 minutes

Total Time

10 hours (includes overnight chilling)

Calories

595

Level

Easy

Yields

6 servings

Cost

£1.61

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

8slicesDay-old Brioche Bread(Cut into 1-inch cubes)

£1.50

8ouncesCooked Ham(Sliced or cubed)

£2.50

4ouncesGruyere Cheese(Shredded)

£2.75

4tablespoonsButter(Unsalted)

£0.60

0.3cupAll-Purpose Flour

£0.05

2cupsMilk(Whole milk recommended)

£0.50

0.3teaspoonNutmeg(Freshly grated)

£0.10

0.5teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Freshly ground, or to taste)

6Eggs(Large)

£1.50

2teaspoonsDijon Mustard

£0.15

Total Cost

£9.65

£1.61 per serving

The Method

1
Grease a 9x13 inch baking dish.
2
Spread half of the bread cubes evenly in the prepared dish.
3
Top with half of the ham and half of the Gruyere cheese.
4
Repeat the layers with the remaining bread, ham, and Gruyere cheese.
5
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
6
Gradually whisk in the milk, ensuring no lumps form. Bring to a simmer, stirring constantly, until the sauce thickens, about 5-7 minutes.
7
Remove from heat and stir in the nutmeg, salt, and pepper. Taste and adjust seasoning as needed.
8
In a separate bowl, whisk together the eggs and Dijon mustard.
9
Slowly whisk the egg mixture into the béchamel sauce until well combined.
10
Pour the béchamel sauce mixture evenly over the bread, ham, and cheese layers, making sure to saturate all the bread. Gently press down on the bread to ensure it absorbs the sauce.
11
Cover the baking dish with plastic wrap and refrigerate overnight (at least 8 hours).
12
Preheat oven to 350°F (175°C).
13
Remove the plastic wrap and bake for 40-45 minutes, or until the strata is golden brown and bubbly and the center is set. If the top is browning too quickly, loosely tent with foil.
14
Let the strata rest for 10 minutes before serving.

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My Notes

Nutrition Information

Nutrition per serving (220g)

595 kcal / 2489 kJ

Carbs

35g

13% of RDA

Fat

37g

53% of RDA

Protein

33g

66% of RDA

Detailed Breakdown

Fibre

1.5 g

5% of RDA

Sugar

9 g

10% of RDA

Sodium

975 mg

42% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

For a richer flavor, use half-and-half or cream instead of milk in the béchamel sauce.

Add a sprinkle of grated Parmesan cheese on top before baking for extra flavor and browning.

Feel free to substitute the ham with bacon or prosciutto.

For a crispier top, broil for the last few minutes of baking, watching carefully to prevent burning.

If using frozen bread cubes, thaw them completely before layering.

Cooking Equipment

9x13 inch baking dish

Saucepan

Whisk

Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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