This strata, from my favorite new casserole cookbook, can be rustic down home comfort food or dressed up for a sophisticated brunch dish. The gruyere cheese with the touch of pear, apple and raisins makes this traditional dish something special.
Lightly butter 1 side of each bread slice using the 2 tablespoons of softened butter or omit this step if desired.
Top 4 slices of bread, buttered side up, evenly with ham and place the other 4 slices of bread buttered side down on top of ham.
Quarter each sandwich forming 4 triangles and place in a buttered 2-quart baking dish, arrange triangles pointed sides up.
Sprinkle chopped onion, pear or apple, and cheese over triangles.
In a medium bowl, add milk, eggs, mustard, Worcestershire sauce, and pepper. Whisk together and carefully pour over triangles in baking dish.
Cover with plastic wrap and chill for at least two hours or overnight.
In a 350 degree oven, bake covered for 20 minutes. Uncover and bake approximately 25 minutes longer or until puffed and golden brown and a knife inserted in the middle comes out clean. Prep and Cooking time does not include 2-24 hour chilling time.