Ham and Cheese-Stuffed French Toast

In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas

• Ready In: 1 hr 40 mins
• Serves: 8-10

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  homemade  fine dry breadcrumbs or 1 1⁄2 cups panko breadcrumbs
• 1⁄4 cup  fresh grated parmesan cheese

Directions

1. Butter a 13 x 9 inch baking dish.
2. Using 3 tablespoons butter, lightly butter all the bread slices on one side.
3. Spread the mustard on top.
4. Arrange half of the bread slices, mustard side up, in the baking pan in one layer; cut to fit if necessary.
5. 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.
6. Spread the onion evenly over the bread slices.
7. Top with half of the cheese and all of the ham.
8. Cover with the remaining cheese and then the remaining bread slices; press the layers together.
9. 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.
10. Cover and refrigerate for several hours or overnight.
11. Remove from the refrigerator 1 hour before baking.
12. Preheat oven to 375°.
13. Mix the breadcrumbs with the remaining 4 tablespoons butter and the parmesan cheese; sprinkle over the casserole.
14. Bake, uncovered, for 35-40 minutes, until the top is golden brown and the egg mixture is set.
15. Remove from the oven and let rest for 10 minutes before serving.
16. To serve, cut into squares.