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:
25 mins	30 mins
Cook Time:	Total Time
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

Toast the bread:

1. 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.

   
   

   Whisk the custard:

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

   
   

   Assemble the strata:

3. 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.

   
   

   Soak & rest:

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

   
   

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. Bake for 30 minutes.

   
   

   Make the béchamel (optional):

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

   
   

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

   
   

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

   
   

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

   
   

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

    
    

11. Let cool 5–10 minutes before slicing.