I’m crazy about Croque Monsieurs. If it’s on the menu at brunch or lunch, I’m ordering it. And while making individual sandwiches at home is certainly fun, being able to whip a Croque up in a casserole dish for brunch is where it’s at.
This brunch bake is a breeze to put together! To start, slice a loaf of country bread. Grate the Gruyère. Roast the asparagus. Then, gather your ingredients for the béchamel (see exact list of ingredients and measurements below).
Next, get started on the béchamel (see directions below). I like to add fresh thyme and a finely chopped shallot for flavor, but feel free to switch out the spice, use onion, etc. It’s totally up to you!
Whip it up. Whisk it up. Taste it. Season as needed.
Slather bread slices with béchamel. Be sure to fit the bread tightly in the pan and spread that sauce generously, in order to avoid it all sticking together. Layer the bread with asparagus and prosciutto.
Fill your greased casserole—tightly!
Drizzle with any extra béchamel. Sprinkle generously with Gruyère. Wrap up tightly and refrigerate.
The next morning, heat your oven to 350°F. Uncover baking dish, and bake 30 to 45 minutes or until bubbling and golden. Sprinkle immediately with chopped chives and serve!
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