Croque Monsieur Strata

This Croque Monsieur Strata takes all the rich, comforting flavors of the classic French café sandwich and transforms them into a make-ahead baked dish that’s perfect for brunch or a cozy dinner. Layers of rustic bread, ham, and creamy cheese are soaked in a savory custard, then baked until puffed and golden. The result is crisp on the edges, soft and custardy inside, and utterly decadent. I love that you can assemble it in advance—just bake before serving and you have a dish that feels both elegant and effortless.

Prep Time:	Resting Time:	Cook Time:	Total Time
25 mins	30 mins	45–50 minutes	1 hour 40–45 minutes
Serves:
8

Ingredients

Base:

• 10–12 slices brioche, cut into 1-inch cubes, about 6–7 cups
  

• 1/2 lb thinly sliced or chopped ham, 225 g
  

• 2 1/2 cups grated Gruyère cheese, or Gruyère + Emmental mix, reserve 1/2 cup for topping

Custard:

• 6 large eggs
  

• 2 cups whole milk
  

• 1/2 cup heavy cream
  

• 2 tablespoon Dijon mustard
  

• 1/2 teaspoon salt, black pepper to taste
  

• pinch of nutmeg, optional but traditional

Optional Béchamel:

• 2 tablespoons butter
  

• 2 tablespoons flour
  

• 1 cup milk
  

• salt, pepper, nutmeg
  

• 1/2 cup shredded Gruyère or Parmesan

Instructions

Step 1

Toast the bread:

Spread 6–7 cups of 1-inch brioche cubes on a baking sheet and toast at 350°F (175°C) for 10 minutes until lightly golden. Let cool.

Step 2

Whisk the custard:

In a large bowl, whisk together eggs, whole milk, heavy cream, Dijon mustard, salt, freshly ground pepper, and a pinch of nutmeg.

Step 3

Assemble the strata:

In a separate large mixing bowl, combine toasted brioche cubes, torn ham, 1½ cups grated Gruyère (from the total 2 cups). Toss gently until evenly combined.

Step 4

Soak & rest:

Pour the custard over the bread mixture and toss gently until everything is well coated.

Step 5

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Pour in the soaked strata mixture. let is sit for 30 mins.

Step 6

Bake for 30 minutes.

Step 7

Make the béchamel (optional):

In a small saucepan, melt butter. Stir in flour and cook for 1 minute.

Step 8

Slowly whisk in milk and cook until thickened, about 3–4 minutes.

Step 9

Season with salt, pepper, and a pinch of nutmeg. Stir in 1/2 cup shredded Gruyère or Parmesan until melted.

Step 10

Remove from oven and top with béchamel and the remaining 1/2 cup of grated Gruyère.

Step 11

Bake uncovered for an additional 15-20 minutes, until golden brown, and set in the center.

Step 12

Let cool 5–10 minutes before slicing.