Ham & cheese bake

Recipe uploaded by

Emma Lewis

3 ratings

Recipe by Emma Lewis

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1. Grease the bottom of a deep 20 x 30cm baking dish with a little butter. Tear or cut the baguette into bite-size pieces, then arrange over the bottom of the dish. Tuck the ham pieces and grated cheese between the gaps. Whisk together the eggs, milk, cream and mustard and pour over the bread. Cover and chill for at least 3 hrs or preferably overnight.
2. Heat oven to 180C/fan 160C/gas 4. Bake for 40-45 mins until the top is crisp and golden and the egg mixture is cooked through. If the topping browns a little too quickly, cover with foil for the remainder of the cooking time. Serve immediately.

Per serving

547 kcalories, protein 32g, carbohydrate 23g, fat 37 g, saturated fat 20g, fibre 1g, salt 2.39 g

Latest comments and suggestions

• cosmic

  24 January 2008

  cosmic commented on this recipe

  Simple to do, and a nice alternative to a cheese and ham melt

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• Kiwi Judi

  28 January 2008

  Kiwi Judi commented on this recipe

  You need to have day old/stale baguette for this Bread & butter type dish to work. Also don't be tempted to substitute bacon for ham because the mustard combination won't work. If however, you only have bacon or lardons, then add chopped (squeezed and deseeded) tomatoes instead of the mustard. Leaving water and seeds in the tomatoes will only result in a gooey mess as in any dish.

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• hannahbanana

  29 February 2008

  hannahbanana commented on this recipe

  I haven't made this yet but am wondering how much milk I need to use?

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• Gill Mason

  29 February 2008

  Gill Mason commented on this recipe

  I also wondered how much milk this recipe needs?

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• Geraldine

  19 June 2008

  Geraldine commented on this recipe

  I made this for a family brunch on Father's Day. It was superb! I "buttered" the baguette slices with sundried tomato mustard which went really well with the ham. I couldn't find Gruyere so used an extra mature Cheddar. A great addition to any breakfast or brunch for a crowd. You can prepare it the night before, and then just slip it in the oven.

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• Geraldine

  19 June 2008

  Geraldine rated this recipe

  

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• Nicola

  19 June 2008

  Nicola rated and commented on this recipe

  

  Wasn't fussed on this and won't make again.

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• Girl Flower

  11 August 2008

  Girl Flower commented on this recipe

  I thought this was excellent. Really tasty and filling too, ideal to make for a few guests for the morning after a night out. I found it really great to be able to make it the night before and simply slip in the oven in the morning. I used a dash of milk by the way, hardly any at all because I wasnt sure how much is suppose to be added!

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• Girl Flower

  11 August 2008

  Girl Flower rated this recipe

  

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• cmf-foodfile

  11 March 2009

  cmf-foodfile commented on this recipe

  I've used stale baguette this way for years. I find it's best when put together for long enough for the bread to soak up the egg mix. Takes less baking time then. I've never used ham and gruyere, but the whole thing is delicious if you top the dish with sliced or grated cheese (what you like best). ONce the egg is cooked through, the topping is a lovely cheese crust.

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• cmf-foodfile

  11 March 2009

  cmf-foodfile commented on this recipe

  Sorry - forgot to say - loads of coarse-grain mustard in the egg mix

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Ingredients

• butter , for greasing
• 1 baguette
• 90g pack thick-sliced ham , torn into small pieces
• 140g Gruyère , grated
• 5 eggs
• ½ pint milk
• 284ml pot single cream
• 1 tbsp Dijon mustard

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 45 mins

not suitable for freezing

Ingredients

• butter , for greasing
• 1 baguette
• 90g pack thick-sliced ham , torn into small pieces
• 140g Gruyère , grated
• 5 eggs
• ½ pint milk
• 284ml pot single cream
• 1 tbsp Dijon mustard

Per serving

547 kcalories, protein 32g, carbohydrate 23g, fat 37 g, saturated fat 20g, fibre 1g, salt 2.39 g

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