Ham & cheese bake

Ham & cheese bake

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(5 ratings)

Prep: 15 mins Cook: 40 mins - 45 mins Plus chilling


Serves 4
Prepare this warming dish the day before, so all you need to do is pop it in the oven when you wake up

Nutrition and extra info

Nutrition: per serving

  • kcal547
  • fat37g
  • saturates20g
  • carbs23g
  • sugars6g
  • fibre1g
  • protein32g
  • salt2.39g
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  • butter, for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 baguette
  • 90g pack thick-sliced ham, torn into small pieces
  • 140g gruyère, grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 5 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • ½ pint milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 284ml pot single cream
  • 1 tbsp Dijon mustard


  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.

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Comments, questions and tips

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11th Mar, 2009
Sorry - forgot to say - loads of coarse-grain mustard in the egg mix
11th Mar, 2009
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.
11th Aug, 2008
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!
19th Jun, 2008
Wasn't fussed on this and won't make again.
19th Jun, 2008
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.
29th Feb, 2008
I also wondered how much milk this recipe needs?
29th Feb, 2008
I haven't made this yet but am wondering how much milk I need to use?
28th Jan, 2008
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.
24th Jan, 2008
Simple to do, and a nice alternative to a cheese and ham melt
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