Monte Cristo Strata
Ingredients
- 2 tbsp butter
- 12 oz fresh mushrooms, sliced
- 20 slice quality white sandwich bread, crusts trimmed
- 10 oz ham, cut into ½-inch pieces
- 10 large eggs large eggs
- 3 cup grated Gruyere cheese (about 12 oz)
- 3 0.5 cup whole milk (do not use low-fat)
- 2 tbsp chopped fresh thyme (or 2 tsp dried)
- 2 tsp dry mustard
- 0.8 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
Melt butter in a heavy medium skillet over medium-high heat. Add mushrooms and sauté until golden, about 10 minutes. Season with salt and pepper.
- 2
Generously butter a 13 x 9 x 2-inch glass baking dish. Line the bottom with half of the bread slices, cutting to fit.
- 3
Top with ham pieces, then 2 cups of Gruyere cheese. Add sautéed mushrooms. Add enough remaining bread in a single layer to cover.
- 4
Whisk eggs, milk, 1 tablespoon thyme, dry mustard, salt, and pepper in a large bowl. Pour evenly over the bread. Cover and refrigerate overnight (or at least 4 hours).
- 5
Remove from refrigerator and let stand 30 minutes while preheating oven to 350°F.
- 6
Uncover the baking dish. Bake until puffed and golden, about 1 hour.
- 7
Mix the remaining 1 cup cheese with 1 tablespoon thyme and sprinkle on top. Bake until cheese melts, about 3 more minutes.
- 8
Let sit for 10 minutes before serving.