Ingredients:

  • 1 lb lean deli ham, thinly sliced or diced
  • 8 oz Gruyère cheese, shredded
  • 14 oz sourdough bread, cut into 1-inch cubes
  • 1/2 cup raspberry preserves
  • 2 tbsp Dijon mustard
  • 8 large eggs
  • 2 cups skim milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 2 tbsp powdered sugar
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Grease a 9x13 inch baking dish with olive oil and spread half of the sourdough cubes across the bottom.
  2. Spread Dijon mustard thinly over the bread, then layer on half of the sliced ham and half of the shredded Gruyère.
  3. Dollop raspberry preserves over the cheese, spreading gently.
  4. Repeat the layers by adding the remaining cheese, remaining ham, and finally the remaining sourdough cubes on top.
  5. In a large bowl, beat the eggs until smooth, then stir in the milk, salt, pepper, and nutmeg.
  6. Slowly pour the egg mixture over the bread layers and gently press the bread down with a spatula to ensure all cubes are submerged.
  7. Cover the dish with foil and refrigerate for at least 4 hours or overnight.
  8. Preheat oven to 350°F (175°C). Remove the foil and bake for 40–50 minutes until edges are bubbling and the top is deep golden brown.
  9. Remove from oven, dust with powdered sugar, and garnish with fresh parsley.