This savory French toast casserole features day-old baguette slices soaked in a spiced egg custard and baked with ham, Gruyère cheese, and caramelized onions until golden and bubbly. It's a sophisticated breakfast or brunch dish that bridges sweet and savory.
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Preheat the oven to 180°C (350°F) fan-forced. Heat the butter and olive oil in a low, oven-safe casserole dish over medium-low heat.
Add the sliced onion, season with a little salt, and cook for 15–20 minutes, stirring occasionally, until soft, golden, and caramelized. Remove from the heat and allow to cool slightly.
In a large bowl, whisk together the eggs, cream, paprika, garlic powder, oregano, salt, and plenty of freshly cracked black pepper.
Stir through one-third of the Gruyère, most of the ham, and most of the cooled caramelized onions, reserving a little ham and onion for the top.
Slice the baguette into roughly 2cm slices and arrange them in the same casserole dish, overlapping slightly.
Pour the egg mixture evenly over the bread, gently pressing the slices down so they soak it all up. Top with the remaining Gruyère, reserved ham, and caramelized onions.
Cover with a lid or foil and bake for 30 minutes.
Remove the cover and bake for a further 15–20 minutes, until golden, bubbling, and caramelized.
Rest for 5–10 minutes, then finish with fresh parsley and serve warm.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 160°C oven for 10–15 minutes. Make-ahead: assemble through step 6, cover, and refrigerate overnight before baking.
low, oven-safe casserole dish
Yes. Assemble through step 6, cover, and refrigerate overnight. Bake covered for 30 minutes, then uncovered for 15–20 minutes until golden.
Emmental, Jarlsberg, or aged Cheddar work well; avoid soft cheeses as they won't brown evenly.
The top should be golden and bubbly, and a knife inserted into the center should come out mostly clean with no runny egg.
Day-old bread absorbs the egg mixture better. Fresh bread will become soggy. If using fresh, slice it and let it air-dry for a few hours first.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 160°C oven for 10–15 minutes to avoid drying out.
