Categories: Breakfast, Casserole, Pork
Ingredients
- 1/2 cup butter, at room temperature, divided (plus extra for the dish)
- 12 -14 slices rye bread (with caraway seeds)
- 3 tablespoons Dijon mustard
- 1 sweet onion, thinly sliced
- 3/4 lb asiago cheese (or thinly sliced) or 3/4 lb null (or thinly sliced) or 3/4 lb cheddar cheese, shredded (or thinly sliced)
- 3/4 lb thinly sliced cooked ham
- 6 large eggs
- 2 1/2 cups milk
- 1 tablespoon chopped fresh basil (or 1 t. dried)
- 1 teaspoon salt
- 1 1/2 cups homemadefine dry breadcrumbs or 1 1/2 cups panko
- 1/4 cup fresh grated parmesan cheese
Directions
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Butter a 13 × 9 inch baking dish.
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Using 3 tablespoons butter, lightly butter all the bread slices on one side.
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Spread the mustard on top.
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Arrange half of the bread slices, mustard side up, in the baking pan in one layer; cut to fit if necessary.
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Heat 1 tablespoon butter in a skillet over med-low heat; add in the onion; saute for 25-35 minutes, stirring often, until the onion is softened.
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Spread the onion evenly over the bread slices.
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Top with half of the cheese and all of the ham.
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Cover with the remaining cheese and then the remaining bread slices; press the layers together.
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Beat the eggs, milk, basil, and salt together in a bowl; pour evenly over the layers, pressing them down slightly so they absorb the mixture.
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Cover and refrigerate for several hours or overnight.
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Remove from the refrigerator 1 hour before baking.
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Preheat oven to 375°.
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Mix the breadcrumbs with the remaining 4 tablespoons butter and the parmesan cheese; sprinkle over the casserole.
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Bake, uncovered, for 35-40 minutes, until the top is golden brown and the egg mixture is set.
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Remove from the oven and let rest for 10 minutes before serving.
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To serve, cut into squares.