I layered ham, Swiss and asparagus into bread that bakes into a golden, custardy casserole studded with molten cheese pockets and razor-crisp edges that demand you keep reading.

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I am obsessed with this savory French toast bake because it makes brunch feel serious without fuss. Gooey Swiss cheese threads every bite, melting into bread, but it’s the asparagus that wakes the whole thing up with a crisp green snap.

I love the way the cheese pulls and the asparagus pops, salty, bright, endlessly satisfying. And it feeds a crowd so you can show up like you tried.

Not twee, not precious. Just bold, honest flavors that grab you at first fork.

Yes, I will make this on repeat. Every bite worth the mess.

Every single time. No regrets.

Ingredients

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Day-old challah or brioche: chewy, slightly sweet cubes that soak up all the custard.
Eggs: the backbone, they set everything into that cozy, custardy texture.
Whole milk: keeps it tender and not too heavy, adds everyday creaminess.
Heavy cream: richer mouthfeel, makes it feel a little indulgent and silky.
Dijon mustard: sneaky tang that cuts the richness without yelling about it.
Kosher salt: brings out all the other tastes, you’ll notice the difference.
Freshly ground black pepper: a bright bite that wakes up each savory bite.
Ground nutmeg: Optional but nice; adds warm, subtle spice notes.
Swiss cheese: melty, nutty stretch that gives gooey, savory satisfaction.
Cooked ham: salty, meaty protein that makes it feel like real breakfast.
Asparagus: fresh green crunch and a little grassy contrast to the richness.
Unsalted butter: melted for richness and buttery browning, plus greasing the pan.
Parsley or chives: fresh herb pop for color and a light finish.
Cooking spray or extra butter: prevents sticking, keeps slices pretty and intact.

Ingredient Quantities

1 loaf day old challah or brioche (about 1 lb), cut into 1 inch cubes

8 large eggs

1 1/2 cups whole milk

1/2 cup heavy cream

1 teaspoon Dijon mustard

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg (optional but nice)

8 ounces Swiss cheese, shredded (about 2 cups)

8 ounces cooked ham, diced (about 2 cups)

1 pound asparagus, trimmed and cut into 1 to 2 inch pieces

2 tablespoons unsalted butter, melted, plus more for greasing the dish

2 tablespoons chopped fresh parsley or chives for garnish (optional)

Cooking spray or a little extra butter for the pan

How to Make this

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1. Preheat oven to 350°F and grease a 9×13 inch baking dish with butter or spray; toss the cubed challah or brioche in a bowl so it’s ready.

2. In a large bowl whisk together 8 eggs, 1 1/2 cups whole milk, 1/2 cup heavy cream, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon ground nutmeg if using. Don’t over mix, just until combined.

3. Stir 8 ounces shredded Swiss cheese and 8 ounces diced cooked ham into the egg mixture so they start to distribute; set aside.

4. Blanch the asparagus: bring a pot of salted water to a boil, add the 1 pound trimmed asparagus pieces for 1 to 2 minutes until bright green, then drain and shock in cold water to stop cooking. Pat dry.

5. Place half the bread cubes in the prepared dish, scatter half the asparagus and half the ham and cheese mixture, then top with the remaining bread cubes and the rest of the asparagus, ham and cheese. Press down lightly so bread absorbs some custard.

6. Pour the egg and milk custard evenly over the casserole, pressing again gently to help soak the bread. Drizzle 2 tablespoons melted butter over the top.

7. Let it sit 20 minutes at room temp to absorb, or cover and refrigerate overnight for better texture; if chilled, bring back to room temp for 20 minutes before baking.

8. Bake uncovered in the preheated oven for 45 to 55 minutes, until the top is golden and the center is set; if the top browns too fast, tent loosely with foil for the last 10 to 15 minutes.

9. Remove from oven and let rest 10 minutes so it firms up, then garnish with 2 tablespoons chopped parsley or chives if desired.

10. Slice and serve warm. Leftovers keep covered in the fridge for 3 to 4 days and reheat nicely in a 350°F oven or toaster oven.

Equipment Needed

1. 9×13 inch baking dish, greased or sprayed
2. Large mixing bowl (for custard)
3. Medium bowl for tossing the bread cubes
4. Whisk and rubber spatula
5. Chef’s knife and cutting board
6. Large pot for blanching and a colander for draining
7. Large bowl with ice water for shocking the asparagus
8. Measuring cups and spoons
9. Oven mitts or potholders

FAQ

Q: Can I assemble this the night before?
A: Yes, totally. Put the bread, ham, cheese, asparagus and egg mixture in the baking dish, cover tightly and refrigerate overnight. The bread soaks up the custard better and you get more flavor. Let it sit at room temp 20 minutes before baking so it cooks evenly.

Q: Do I need to blanch the asparagus first?
A: Not required if the pieces are small and tender. If your asparagus is thick or woody, blanch 1 to 2 minutes in boiling water then shock in ice water so it won’t stay chewy after baking.

Q: Can I swap the ham or cheese?
A: Sure. Use cooked sausage, bacon, roasted veggies or chicken instead of ham. Try Gruyere, cheddar, or fontina for the cheese. Keep similar quantities so the custard balance stays right.

Q: How do I reheat leftovers without drying them out?
A: Reheat covered in a 350 F oven for 10 to 15 minutes until warm. For single slices, microwave 30 to 60 seconds on medium and cover with a damp paper towel to keep it moist.

Q: Can I make this gluten free?
A: Yes, use a sturdy gluten free loaf or day old gf brioche. Let it dry out a bit first so it soaks the custard and doesn’t turn gummy.

Q: Can I freeze it?
A: You can freeze baked slices wrapped well for up to 2 months. To freeze unbaked, assemble in a disposable pan, wrap tightly and freeze up to 1 month. Thaw overnight in the fridge and bake as directed, you might need a few extra minutes.

Savory French Toast Bake Recipe Substitutions and Variations

Bread: swap the challah or brioche for day old French baguette, sourdough, or sturdy sandwich bread. Gluten free loaf works too if you need it, just cube it and maybe press a little to soak well.
Swiss cheese: use Gruyere for a nuttier flavor, mild white cheddar for sharper bite, or Fontina for creaminess. Any melting cheese around 6 to 8 ounces per cup will do fine.
Cooked ham: replace with cooked bacon or pancetta for smokiness, roasted turkey or chicken for a lighter option, or sautéed mushrooms and caramelized onions to keep it vegetarian.
Asparagus: swap with broccoli florets, green beans, or frozen peas. If using broccoli, give it a quick blanch or roast first so it dont stay too firm.

Pro Tips

– Use day old bread and let the cubes sit out a bit before assembling so they soak evenly. If the bread is too fresh it will turn mushy, too dry and it wont absorb the custard well.

– Be careful with salt because the ham and Swiss are already salty. Taste the custard before pouring it in and skip or cut back on the kosher salt if your ham is very salty.

– Don’t skip the 20 minute rest or the overnight chill if you can. Giving the casserole time to sit lets the bread fully absorb the custard and gives a much better texture. If chilled, bring it back to room temp for about 20 minutes before baking so it cooks evenly.

– To keep the top from burning while the center finishes, tent loosely with foil for the last 10 to 15 minutes, or move the dish to a lower rack. For a crisper top, remove the foil for the final 5 minutes or pop it under the broiler just a minute or two but watch it close so it doesnt burn.

Savory French Toast Bake Recipe

Recipe by Francis Mead

0.0 from 0 votes

I layered ham, Swiss and asparagus into bread that bakes into a golden, custardy casserole studded with molten cheese pockets and razor-crisp edges that demand you keep reading.

Servings

servings

Calories

711

kcal

Equipment: 1. 9×13 inch baking dish, greased or sprayed
2. Large mixing bowl (for custard)
3. Medium bowl for tossing the bread cubes
4. Whisk and rubber spatula
5. Chef’s knife and cutting board
6. Large pot for blanching and a colander for draining
7. Large bowl with ice water for shocking the asparagus
8. Measuring cups and spoons
9. Oven mitts or potholders

Ingredients

1 loaf day old challah or brioche (about 1 lb), cut into 1 inch cubes
8 large eggs
1 1/2 cups whole milk
1/2 cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg (optional but nice)
8 ounces Swiss cheese, shredded (about 2 cups)
8 ounces cooked ham, diced (about 2 cups)
1 pound asparagus, trimmed and cut into 1 to 2 inch pieces
2 tablespoons unsalted butter, melted, plus more for greasing the dish
2 tablespoons chopped fresh parsley or chives for garnish (optional)
Cooking spray or a little extra butter for the pan

Directions

Preheat oven to 350°F and grease a 9×13 inch baking dish with butter or spray; toss the cubed challah or brioche in a bowl so it's ready.
In a large bowl whisk together 8 eggs, 1 1/2 cups whole milk, 1/2 cup heavy cream, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon ground nutmeg if using. Don't over mix, just until combined.
Stir 8 ounces shredded Swiss cheese and 8 ounces diced cooked ham into the egg mixture so they start to distribute; set aside.
Blanch the asparagus: bring a pot of salted water to a boil, add the 1 pound trimmed asparagus pieces for 1 to 2 minutes until bright green, then drain and shock in cold water to stop cooking. Pat dry.
Place half the bread cubes in the prepared dish, scatter half the asparagus and half the ham and cheese mixture, then top with the remaining bread cubes and the rest of the asparagus, ham and cheese. Press down lightly so bread absorbs some custard.
Pour the egg and milk custard evenly over the casserole, pressing again gently to help soak the bread. Drizzle 2 tablespoons melted butter over the top.
Let it sit 20 minutes at room temp to absorb, or cover and refrigerate overnight for better texture; if chilled, bring back to room temp for 20 minutes before baking.
Bake uncovered in the preheated oven for 45 to 55 minutes, until the top is golden and the center is set; if the top browns too fast, tent loosely with foil for the last 10 to 15 minutes.
Remove from oven and let rest 10 minutes so it firms up, then garnish with 2 tablespoons chopped parsley or chives if desired.
Slice and serve warm. Leftovers keep covered in the fridge for 3 to 4 days and reheat nicely in a 350°F oven or toaster oven.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.