Ingredients:

  • 1 lb brioche loaf, cut into 1-inch cubes
  • 8 oz diced smoked ham
  • 2 cups Gruyère cheese, freshly grated
  • 4 green onions, thinly sliced
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1/2 tsp freshly grated nutmeg
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Grease a 9x13 inch baking dish with butter. Layer half of the brioche cubes, followed by the diced ham and half of the grated Gruyère cheese. Top with the remaining brioche and the rest of the cheese.
  2. In a large mixing bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, nutmeg, salt, and pepper until the mixture is completely homogenous.
  3. Pour the custard mixture slowly over the layered bread, ensuring all cubes are moistened. Press down lightly with a spatula to submerge. Cover tightly with aluminum foil and refrigerate for at least 8 hours or up to 24 hours.
  4. Preheat your oven to 375°F (190°C). Remove the casserole from the refrigerator 30 minutes before baking to take the chill off.
  5. Bake covered with foil for 25 minutes. Remove the foil and bake for an additional 20–25 minutes until the casserole is puffed, golden-brown, and the center is set.