Articles & Recipes

Croque Monsieur Strata Bundt

March 18, 2019

Inspired by the croque monsieur, slices of this savory strata feature layers of Black Forest ham and nutty Gruyère cheese and need only a simple green salad and a glass of sauvignon blanc for a perfect weekend brunch or lighter weeknight dinner.

Ingredients Makes 10 to 12 servings

9 large eggs 9
3 cups half-and-half (10%) cream 750 mL
2 tbsp grainy mustard 30 mL
1 tsp salt 5 mL
1⁄2 tsp freshly ground black pepper 2 mL
Pinch cayenne pepper Pinch
1 lb Black Forest ham slices, chopped 500 g
2 cups finely shredded Gruyère cheese 500 mL
1⁄4 cup minced green onions 60 mL
11⁄2 tbsp chopped fresh rosemary (or 11⁄2 tsp/7 mL dried) 22 mL
1 lb loaf rustic white bread, cut into 3⁄4-inch (2 cm) cubes (see Tip) 500 g


  • Minimum 12-cup Bundt pan, sprayed
  1. In a large bowl, whisk eggs until blended. Whisk in cream, mustard, salt, pepper and cayenne.
  2. In a medium bowl, toss together ham, cheese, green onions and rosemary. If necessary, using your hands, separate pieces to break up any clumps and create a uniform mixture.
  3. Place one-third of the bread cubes in prepared Bundt pan. Top with half the ham mixture, sprinkling in an even layer. Repeat with half the remaining bread and the remaining ham mixture. Arrange the remaining bread on top, pressing down gently.
  4. Slowly pour egg mixture evenly over the layers, letting it soak in as you pour. Cover pan with plastic wrap and refrigerate for 8 hours or overnight to allow bread to absorb egg mixture.
  5. Preheat oven to 375°F (190°C).
  6. Uncover pan and bake for 55 to 65 minutes or until puffed and golden brown and a paring knife inserted in the center comes out clean. Let cool in pan for 15 minutes, then carefully invert strata onto a plate. For best results, serve warm or at room temperature.
It is important to cut the bread into small enough cubes so that it can thoroughly absorb the egg mixture. If desired, buy your bread a day in advance so that it has a chance to dry out a bit.


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