CROQUE MADAME BREAD PUDDING RECIPES

Steps:

• Saute The Onions: Coat a 2-quart (about 11-by-7-inch) baking dish with butter and set aside. Place a large frying pan over medium heat and add butter. When it foams, add onion, season with salt, stir, and cook until just softened about 3 to 4 minutes. Add garlic, season with salt and pepper, and cook until beginning to soften and fragrant, about 1 minute. Remove from heat and stir in thyme. 
• Make The Bread Pudding Custard: Whisk eggs, half-and-half, mustard, hot sauce, and salt in a large bowl until evenly combined. Arrange half of the bread at the bottom of the prepared dish. Sprinkle with 1 cup of the Gruyere and half each onion mix and ham. Repeat layering with remaining bread, onion mixture, ham, and Gruyere cheese. Pour egg mixture over the top.
• Push to ensure bread is submerged in egg custard, cover with plastic wrap, put a plate and a 1-pound weight on top (a large can of tomatoes or rice in a re-sealable plastic bag works well) place in refrigerator for 3 to 12 hours.
• Bake The Bread Pudding: When ready to bake, heat the oven to 325°F and arrange the rack in the middle. Let strata sit at room temperature while the oven heats, at least 20 minutes. Bake for 20 minutes, then increase the temperature to 375°F. Sprinkle parmesan over the strata and bake for another 15 to 20 minutes until puffed and edges pull away slightly. Remove from oven and sprinkle over remaining thyme. Cool for at least 5 minutes before serving. Serve with hot sauce on the side.

Steps:

• Saute The Onions: Coat a 2-quart (about 11-by-7-inch) baking dish with butter and set aside. Place a large frying pan over medium heat and add butter. When it foams, add onion, season with salt, stir, and cook until just softened about 3 to 4 minutes. Add garlic, season with salt and pepper, and cook until beginning to soften and fragrant, about 1 minute. Remove from heat and stir in thyme. 
• Make The Bread Pudding Custard: Whisk eggs, half-and-half, mustard, hot sauce, and salt in a large bowl until evenly combined. Arrange half of the bread at the bottom of the prepared dish. Sprinkle with 1 cup of the Gruyere and half each onion mix and ham. Repeat layering with remaining bread, onion mixture, ham, and Gruyere cheese. Pour egg mixture over the top.
• Push to ensure bread is submerged in egg custard, cover with plastic wrap, put a plate and a 1-pound weight on top (a large can of tomatoes or rice in a re-sealable plastic bag works well) place in refrigerator for 3 to 12 hours.
• Bake The Bread Pudding: When ready to bake, heat the oven to 325°F and arrange the rack in the middle. Let strata sit at room temperature while the oven heats, at least 20 minutes. Bake for 20 minutes, then increase the temperature to 375°F. Sprinkle parmesan over the strata and bake for another 15 to 20 minutes until puffed and edges pull away slightly. Remove from oven and sprinkle over remaining thyme. Cool for at least 5 minutes before serving. Serve with hot sauce on the side.