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French Ham Cheese and Egg Fondue Casserole

SUBMITTED BY: SheasLounge PHOTO BY: Amy

"This delicate dish loaded with ham, cheese and bread cubes in an egg mixture is perfect for brunch or supper. Light and fluffy casserole that is sure to please your guests. Goes great with some fresh fruit and blueberry muffins! Another plus is you make it day ahead, so you have more time out of the kitchen!"

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Read Reviews (13)

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PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	10 Hrs

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 tablespoons butter, softened
3 tablespoons all-purpose flour
1 tablespoon mustard powder
24 ounces ham, cut into 1-inch cubes
8 ounces Cheddar cheese, cubed
3 cups cubed day old French bread
4 eggs, beaten
3 cups milk
1 dash hot pepper sauce
3 tablespoons butter, melted
1/2 cup freshly grated Parmesan cheese

DIRECTIONS

Generously grease a 9x13-inch glass baking dish with softened butter. Stir together flour and mustard powder. Place ham and Cheddar cubes in a large mixing bowl, sprinkle with flour mixture, and toss until evenly coated. Add bread cubes and toss to mix. In a separate bowl, whisk together eggs, milk, and hot pepper sauce.
Pour 1/3 of the bread mixture into the prepared baking dish and smooth out to form a layer. Drizzle with 1 tablespoon of butter, and sprinkle with 1/3 of the Parmesan cheese. Repeat twice more to form three layers. Pour egg mixture overtop, cover with plastic wrap, and refrigerate 8 hours to overnight.
The next morning, remove casserole from refrigerator, remove plastic wrap, and allow to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F (175 degrees C).
Bake uncovered in preheated oven until the eggs have set, and the top is golden brown and crispy, about 1 hour.

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REVIEWS

Reviewed on May 14, 2007 by LISANEW412

This was a very good recipe, although it was a bit salty. I was worried about the large... MORE

Reviewed on Apr. 8, 2007 by Eliza

I prepared this recipe for my large family at Easter brunch. I changed it just a little bit by... MORE

Reviewed on Jun. 17, 2007 by LUCKYKEL

Wow, I cut come corners (did not do layers, added parm to top of casserole) and I am very... MORE

Reviewed on Apr. 9, 2007 by poohmom3

I made this for Easter Brunch. Making this ahead of time makes it easy to spend time with the... MORE

Reviewed on Mar. 1, 2008 by CPADDON

Tastey, but I think I would prefer more bread, less milk to egg ratio. Used multigran bread... MORE

Reviewed on Jan. 27, 2008 by imnotfreud

I downloaded this recipe with intentions of having it for Xmas breakfast ...oops, it didn't... MORE

Reviewed on Nov. 4, 2007 by MSAGGIEAMY

This recipe went over well at a bridal shower brunch. I'm not usually sensitive to salt, but... MORE

Reviewed on Jun. 15, 2008 by Deann

This was a hit for Father's Day Brunch. I added a few more dashes of hot sauce and a extra... MORE

Reviewed on Mar. 24, 2008 by mamacook

Tasted good, but didn't fluff up as much as I'd hoped. Next time, I think I'll use regular... MORE

Reviewed on Mar. 23, 2008 by Amy

I made this recipe today for Easter. It was VERY good, although more of a breakfast/brunch... MORE

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