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Description:
A twist on overnight French toast. A savory version with a crunchy topping.

Ingredients:
16 slices fine grained white bread
1/4 cup Dijon or other spicy mustard
1/4 cup pineapple preserves
2 cups shredded cheese (I prefer Cheddar or a Colby Jack blend)
3/4 cup chopped or shredded ham
1 medium small onion, very thinly sliced
8 slices of canned pineapple (do NOT use fresh)
6 large eggs
2 1/2 cups whole milk
1 tsp herbes de provence or any of your choosing
1 tsp salt

Topping
1 1/2 cups very fine breadcrumbs
3 tbsp butter, melted
1/4 cup grated cheese (parmesan) optional

Directions:
Heat oven to 225.

Toast the bread and trim the crusts. Place the crusts on a cookie sheet and set in oven to dry. These will be your breadcrumbs.

Butter or spray a 9x13 pan. Spread 8 of the toast slices with the mustard and the pineapple preserves. Place them in the pan, spread side up. Cut slices as necessary to completely cover the bottom of the pan. Top with 1/2 of the cheese, all the ham and onion, in any order. Top with remaining cheese. Place remaining bread slices on top.

You can cover and refrigerate at this point.

It's a good idea to beat the eggs and milk together at this point, too, and refrigerate. Saves a step in the morning.

At some point, when the bread crusts are good and dry, turn them into crumbs, any way you choose! I put them in a Ziploc bag and use my rolling pin like a steamroller. Makes extremely fine crumbs, which is want you want.

Next morning, preheat oven to 400. Season the milk and eggs with your herbs. Pour over the bread. (If you can, let it sit about 30 minutes or more before baking). Place pineapple slices on top of bread, allowing one slice per serving. Toss breadcrumbs with butter, and Parmesan. Sprinkle over all. Bake 42-48 minutes, till top is golden brown. Remove from oven. Allow to rest about 10 minutes before serving.

Recipe Provided By:
The All Seasons Collection
Fredericksburg, TX

Fredericksburg Bed and Breakfast Inns