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Nutrition: per serving

  • kcal547
  • fat37g
  • saturates20g
  • carbs23g
  • sugars6g
  • fibre1g
  • protein32g
  • salt2.39g

Method

  • step 1

    Grease the bottom of a deep 20 x 30cm baking dish with a little butter. Tear or cut the baguette into bite-size pieces, then arrange over the bottom of the dish. Tuck the ham pieces and grated cheese between the gaps. Whisk together the eggs, milk, cream and mustard and pour over the bread. Cover and chill for at least 3 hrs or preferably overnight.

  • step 2

    Heat oven to 180C/fan 160C/gas 4. Bake for 40-45 mins until the top is crisp and golden and the egg mixture is cooked through. If the topping browns a little too quickly, cover with foil for the remainder of the cooking time. Serve immediately.

Recipe from Good Food magazine, January 2008

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Comments, questions and tips (9)

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Overall rating

A star rating of 4.4 out of 5.5 ratings

yurrnae

Sorry - forgot to say - loads of coarse-grain mustard in the egg mix

yurrnae

I've used stale baguette this way for years. I find it's best when put together for long enough for the bread to soak up the egg mix. Takes less baking time then. I've never used ham and gruyere, but the whole thing is delicious if you top the dish with sliced or grated cheese (what you like…

purpleflufff

A star rating of 5 out of 5.

I thought this was excellent. Really tasty and filling too, ideal to make for a few guests for the morning after a night out. I found it really great to be able to make it the night before and simply slip in the oven in the morning. I used a dash of milk by the way, hardly any at all because I wasnt…

renomate

A star rating of 3 out of 5.

Wasn't fussed on this and won't make again.

gerryb

A star rating of 5 out of 5.

I made this for a family brunch on Father's Day. It was superb! I "buttered" the baguette slices with sundried tomato mustard which went really well with the ham. I couldn't find Gruyere so used an extra mature Cheddar. A great addition to any breakfast or brunch for a crowd. You can prepare it…

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