📝 About This Recipe
This decadent bake reimagines the classic French-American sandwich as a luxurious, shareable brunch centerpiece. Layers of buttery brioche, smoky black forest ham, and nutty Gruyère cheese are soaked in a rich vanilla-nutmeg custard before being baked to golden, puffy perfection. It strikes the ultimate balance between savory and sweet, offering a sophisticated twist on a comfort food icon that is perfect for holiday mornings or lazy weekends.
🥗 Ingredients
The Bread and Fillings
- 1 16-ounce loaf Brioche loaf (cut into 1-inch cubes; slightly stale is best)
- 8 ounces Black Forest Ham (thick-cut, diced into small pieces)
- 2 cups Gruyère Cheese (freshly shredded)
- 1 cup Swiss Cheese (shredded)
- 2 tablespoons Dijon Mustard (for brushing the bread)
The Custard Soak
- 6 Large Eggs (at room temperature)
- 1.5 cups Whole Milk
- 1/2 cup Heavy Cream
- 1 teaspoon Pure Vanilla Extract
- 2 tablespoons Maple Syrup (use Grade A for best flavor)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/2 teaspoon Kosher Salt
Garnish and Serving
- 2 tablespoons Powdered Sugar (for dusting)
- 1/2 cup Raspberry Preserves (warmed for drizzling)
- 1/2 cup Fresh Raspberries (for garnish)
👨🍳 Instructions
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1
Grease a 9x13-inch baking dish generously with butter to prevent sticking and ensure a crisp crust.
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2
In a large mixing bowl, toss the brioche cubes with the Dijon mustard until lightly coated.
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3
Spread half of the brioche cubes into an even layer in the prepared baking dish.
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4
Layer the diced ham and 2 cups of the combined shredded cheeses (Gruyère and Swiss) evenly over the bread.
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5
Top with the remaining brioche cubes, pressing down slightly to compact the layers.
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6
In a separate medium bowl, whisk together the eggs, milk, heavy cream, vanilla, maple syrup, nutmeg, and salt until completely smooth.
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7
Slowly pour the custard mixture over the bread, ensuring every cube is moistened. Use a spatula to gently press the bread down into the liquid.
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8
Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to allow the bread to fully absorb the custard.
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9
When ready to bake, preheat your oven to 375°F (190°C) and remove the dish from the refrigerator to take the chill off for 20 minutes.
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10
Remove the plastic wrap and sprinkle the remaining 1 cup of cheese over the top.
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11
Bake for 45-50 minutes. The top should be deeply golden brown and the center should be set (it shouldn't jiggle when shaken).
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12
Let the bake rest for 5-10 minutes before serving; this allows the custard to finish setting for clean slices.
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13
Just before serving, dust the entire surface generously with powdered sugar through a fine-mesh sieve.
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14
Drizzle with warm raspberry preserves and garnish with fresh berries for a vibrant finish.
💡 Chef's Tips
If using fresh brioche, toast the cubes in a 300°F oven for 10 minutes to dry them out so they don't turn to mush. Always grate your Gruyère from a block; pre-shredded cheeses are coated in potato starch which prevents a smooth melt. For an extra savory kick, add a pinch of cayenne pepper to the custard mixture. If the top is browning too quickly before the center is set, tent the dish loosely with aluminum foil for the last 15 minutes of baking.
🍽️ Serving Suggestions
Serve with a side of crispy thick-cut bacon or savory breakfast sausage links. A crisp green salad with a light lemon vinaigrette helps cut through the richness of the cheese. Pair with a classic Mimosa or a dry sparkling Rosé for a festive brunch vibe. Offer extra warm maple syrup on the side for those who prefer a sweeter profile.