I’m crazy about Croque Monsieurs. If it’s on the menu at brunch or lunch, I’m ordering it. And while making individual sandwiches at home is certainly fun, being able to whip a Croque up in a casserole dish for brunch is where it’s at.
This brunch bake is a breeze to put together! To start, slice a loaf of country bread. Grate the Gruyère. Roast the asparagus. Then, gather your ingredients for the béchamel (see exact list of ingredients and measurements below).
Next, get started on the béchamel (see directions below). I like to add fresh thyme and a finely chopped shallot for flavor, but feel free to switch out the spice, use onion, etc. It’s totally up to you!
Whip it up. Whisk it up. Taste it. Season as needed.
Slather bread slices with béchamel. Be sure to fit the bread tightly in the pan and spread that sauce generously, in order to avoid it all sticking together. Layer the bread with asparagus and prosciutto.
Fill your greased casserole—tightly!
Drizzle with any extra béchamel. Sprinkle generously with Gruyère. Wrap up tightly and refrigerate.
The next morning, heat your oven to 350°F. Uncover baking dish, and bake 30 to 45 minutes or until bubbling and golden. Sprinkle immediately with chopped chives and serve!
Ingredients
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1bunch fresh asparagus spears
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1tablespoon olive oil
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Salt and pepper, to taste
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1/4cup butter
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1/4cup Gold Medal™ all-purpose flour
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1 1/2cups whole milk
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Thyme, to taste
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1shallot, chopped
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7slices country bread
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7slices prosciutto
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1/2cup shredded Gruyère cheese (2 oz)
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Chopped fresh chives, as desired
Directions
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1Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish; set aside.
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2On baking pan with sides, toss asparagus with olive oil, salt and pepper. Arrange in single layer. Roast in oven 10 minutes.
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3Meanwhile, 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.
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4Spread 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.
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5Next 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.
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