Tuesday, January 15, 2008

Recipe of the Week! French Ham, Cheese and Egg Fondue Casserole

This was one of the dishes that we made for Sunday, it was VERY good and something a little different. Just so you know, I did not read the recipe FULLY before I made it, that morning, so I did not make it and let it sit the night before and it was still very good!

French Ham, Cheese and Egg Fondue Casserole


  • 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


  1. 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.
  2. 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.
  3. 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).
  4. Bake uncovered in preheated oven until the eggs have set, and the top is golden brown and crispy, about 1 hour.


Libby said...

yummm... it's breakfast as a casserole! I have a feeling I could polish off the whole thing single handedly. ;)

Kate said...

Looks delicious! I may have to try this later in the week:)