A cheesy, delicious, all-in-one meal. Serve with cut up fresh fruit for a tasty breakfast or brunch!
1 (1 pound) loaf French bread, cut into 1/2-inch slices
2 tablespoons Dijon mustard
8 ounces thinly sliced cooked ham
8 ounces sliced Swiss cheese
4 large eggs
2 cups milk
1/3 cup grated Parmesan cheese
1/3 cup plain bread crumbs
2-1/2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter or margarine, melted
1. Arrange 1/2 the bread slices in bottom of an ungreased 13×9-inch baking dish, overlapping as needed. Brush with mustard; top evenly with ham and Swiss cheese, overlapping as needed. Arrange remaining bread slices over the first layer to make sandwiches.
2. In a medium bowl, beat eggs and milk with a wire whisk until well blended. Carefully pour over the sandwiches. Cover and refrigerate at least 1 hour but no more than 12 hours.
3. In a small bowl, combine Parmesan cheese, bread crumbs, parsley, salt, pepper and melted butter or margarine. Uncover casserole; sprinkle with crumb topping.
4. Bake at 375 degrees F for 30 to 35 minutes or until sandwiches are golden brown and puffed. Makes 10 servings.
Emily
Fresh parsley will keep in the refrigerator for several weeks. Simply wash the bunch in warm water, shake off the excess, wrap in paper towel and seal in a resealable plastic bag.
A really quick and easy dinner filled with tender vegetables and flavorful rice! Also makes a great side dish to compliment your favorite meat entrée.
