Make-ahead Breakfast Bake

Step 1

Grease an 11 x 15-inch glass casserole dish. Place the eggs, milk, cream, salt and pepper into a medium-sized bowl and whisk together until combined. Place the bread, ham, cubed Gruyère and shallot into a medium-sized bowl and toss together by hand. Place half of the quantity of the ham mixture into the baking dish, spreading it out evenly. Whisk the custard mixture together and pour half of it over top. Add the remainder of the ham mixture into the dish, followed by the remaining custard mixture. Cover with wrap and refrigerate overnight. Remove the dish from the fridge one hour before baking. Preheat oven to 350°F with the rack in the middle position. Remove and discard the cover wrap from the casserole dish. Sprinkle top of the casserole with the grated cheddar and Gruyère cheese. Transfer to oven and bake for 30 minutes or until toasted and bubbly. Remove from oven, garnish with chives and serve with hollandaise sauce (see above).

Step 2

Grease an 11 x 15-inch glass casserole dish. Place the eggs, milk, cream, salt and pepper into a medium-sized bowl and whisk together until combined. Place the bread, ham, cubed Gruyère and shallot into a medium-sized bowl and toss together by hand. Place half of the quantity of the ham mixture into the baking dish, spreading it out evenly. Whisk the custard mixture together and pour half of it over top. Add the remainder of the ham mixture into the dish, followed by the remaining custard mixture. Cover with wrap and refrigerate overnight. Remove the dish from the fridge one hour before baking. Preheat oven to 350°F with the rack in the middle position. Remove and discard the cover wrap from the casserole dish. Sprinkle top of the casserole with the grated cheddar and Gruyère cheese. Transfer to oven and bake for 30 minutes or until toasted and bubbly. Remove from oven, garnish with chives and serve with hollandaise sauce (see above).