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

Serves 4-6

Ingredients:

• 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)

Instructions:

1. Preheat oven to 350F.
2. Spray a baking dish with cooking spray, making sure you get the sides thoroughly. (The type you would make a lasagna in is perfect.)
3. Spread half the bread cubes evenly in the bottom of the pan.
4. Layer the cheese over the bread cubes.
5. Spread the other half of the bread cubes over the cheese.
6. Beat eggs and cream together. Crack all the eggs, then add cream to 2C. 
7. Pour egg mixture over bread and cheese. With your hands, push bread and cheese down into egg mixture gently. 
8. Let soak for 10 mins. Push down again. 
9. Sprinkle top of pudding with nutmeg.
10. Bake at 350F for about 25 minutes, until pudding is set, not runny, and slightly golden on top.
11. Scoop out and serve, a great rainy-day treat with tomato soup!