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Croque Monsieur Brunch Bake

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By Megan DeKok
Updated Sep 3, 2014
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Ooh la la! Give your brunch sandwich a make-ahead remix with this French-inspired bake.

Croque Monsieur Brunch Bake

  • Prep Time 15 min
  • Total 10 hr 0 min
  • Servings 7
  • Ingredients 12
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Ingredients

  • 1 bunch fresh asparagus spears
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1/4 cup butter
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 1/2 cups whole milk
  • Thyme, to taste
  • 1 shallot, chopped
  • 7 slices country bread
  • 7 slices prosciutto
  • 1/2 cup shredded Gruyère cheese (2 oz)
  • Chopped fresh chives, as desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish; set aside.
  • Step 
    2
    On baking pan with sides, toss asparagus with olive oil, salt and pepper. Arrange in single layer. Roast in oven 10 minutes.
  • Step 
    3
    Meanwhile, make béchamel by melting butter in 1-quart saucepan over medium heat. Beat in flour with whisk until thick paste forms. Add milk slowly while beating. Add a few sprigs of fresh thyme, the chopped shallot, and salt and pepper to taste. Beat until thickened. Taste, and season as needed.
  • Step 
    4
    Spread béchamel on both sides of bread slices. Place in sprayed baking dish. Layer with prosciutto and asparagus. Follow with more béchamel slathered bread, asparagus and prosciutto to fill the dish. Drizzle with remaining béchamel. Sprinkle with cheese. Cover and refrigerate overnight.
  • Step 
    5
    Next morning, heat oven to 350°F. Uncover baking dish, and bake 30 to 45 minutes or until bubbling and golden. Serve immediately with chopped chives.

Nutrition

Nutrition Facts are not available for this recipe

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