Croque Monsieur Brunch Bake

Croque Monsieur Brunch Bake

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  • Prep Time


  • Total Time


  • Servings



  • 10

    oz frozen spinach, thawed and drained

  • 1

    tablespoon olive oil

  • Salt and pepper, to taste

  • ¼

    cup butter

  • ¼

    cup all-purpose flour

  • cups whole milk

  • Thyme, to taste

  • 1

    shallot, chopped

  • 7

    slices country bread

  • 7

    slices prosciutto

  • ½

    cup shredded Gruyère cheese (2 oz)

  • Chopped fresh chives, as desired


Toss spinach with olive oil, salt and pepper. Saute for 5-7 minutes until lightly browned. Cool and coarsely chop. Meanwhile, make béchamel by melting butter in 1-quart saucepan over medium heat. Beat in flour with whisk until thick paste forms. Add milk slowly while beating. Add a few sprigs of fresh thyme, the chopped shallot, and salt and pepper to taste. Beat until thickened. Taste, and season as needed. Spread béchamel on both sides of bread slices. Place in sprayed baking dish. Layer with prosciutto and spinach. Follow with more béchamel slathered bread, spinach and prosciutto to fill the dish. Drizzle with remaining béchamel. Sprinkle with cheese. Cover and refrigerate overnight. Next morning, heat oven to 350°F. Uncover baking dish, and bake 30 to 45 minutes or until bubbling and golden. Serve immediately with chopped chives.


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