This is a great recipe for anyone who has kids who refuse to eat crusts/end pieces of bread. I’ve been saving the butt-ends of loaves of bread in my freezer for several months now, and I have a whole bag full. Originally, my plan was to make a sweet bread pudding for Thanksgiving, but I just wasn’t feeling it.
A simple dinner that my kids enjoy is a Croque Monsieur. Basically, it’s a grilled cheese sandwich, on French toast. Some folks like to add in ham or bacon but I find just cheese is just fine.
Imagine my amusement when while watching an episode of American Horror Story: Asylum, Dr Thresden (AKA Zachary Quinto) is making a Croque Monsieur for a “guest” & declares:This recipe is the casserole-version of the sandwich.
Croque Monsieur Bread Pudding
- bread crusts, butts, and end pieces (about 1 loaf worth), cubed
- 6 large eggs
- 1/4-1/2C half-and-half
- 4-6 oz Munster cheese, grated or cut into thin strips
- 4-6 oz Baby Swiss cheese, grated or cut into thin strips
- cooking spray
- nutmeg (of course)
- Preheat oven to 350F.
- Spray a baking dish with cooking spray, making sure you get the sides thoroughly. (The type you would make a lasagna in is perfect.)
- Spread half the bread cubes evenly in the bottom of the pan.
- Layer the cheese over the bread cubes.
- Spread the other half of the bread cubes over the cheese.
- Beat eggs and cream together. Crack all the eggs, then add cream to 2C.
- Pour egg mixture over bread and cheese. With your hands, push bread and cheese down into egg mixture gently.
- Let soak for 10 mins. Push down again.
- Sprinkle top of pudding with nutmeg.
- Bake at 350F for about 25 minutes, until pudding is set, not runny, and slightly golden on top.
- Scoop out and serve, a great rainy-day treat with tomato soup!