This is from Melissa Clark’s new cookbook Dinner in French. I made a few minor changes including cutting the recipe in half. It is ridiculously rich and sinful.
4 tbsp butter
1/4 c flour
2.5 c milk
2.5 c grated Gruyere
1/2 tsp herbs de Provence
Pinch of nutmeg
8 slices white sandwich bread
6 oz thinly sliced ham
Heat oven to 375 and spray a 9×9 baking dish.
Melt butter in a medium skillet over medium heat. Stir in flour and cook, whisking, until it turns golden, about 3 minutes. Slowly whisk in milk and whisk until smooth. Stir in herbs, salt and 1 cup of cheese . Whisk till smooth.
Slather bread with mustard, top with ham, shredded cheese and another slice of bread.
Spread a small amount of sauce on the bottom of the baking dish. Place sandwiches in and top with sauce and any remaining cheese.
Bake for 30 – 40 minutes until brown and bubbling.
This is a vegan version of Tartine’s Mushroom Bread Pudding, it turned out great. If your not vegan just Google Tartine Mushroom Bread Pudding – it was published on a bunch of sites.
Vegan butter, for greasing
1 1⁄2 lb. mixed mushrooms, such as cremini, oyster, and porcini, sliced 1⁄4″ thick
2 1⁄2 cups almond milk
1⁄2 cups almond 1/2 & 1/2
1⁄2 c vegan grated parmesan
1⁄3 c roughly chopped parsley
2 tsp. minced thyme
3 tbsp flax meal, mixed in 3/4 c water
Salt and pepper
1 loaf country bread, torn into 1″ pieces (6 cups), lightly toasted
1 cup shredded Vegan mozzarella cheese
large leek, cut into 1⁄2-inch pieces
Heat oven to 350°. Grease a 3-qt. oval baking dish with butter. Add leek to a skillet and cook until soft, 3–4 minutes with 1 tbsp olive oil, transfer to a bowl when done. Working in two batches, cook mushrooms in remaining oil until golden, 6–8 minutes; add to leaks. Whisk milk, 1/2 and 1/2, parmesan, 1⁄4 c parsley, the thyme, flax mixture, salt, and pepper in a bowl. Stir in the bread; let sit 15 minutes.
Transfer to prepared baking dish and sprinkle with “Mozzarella” cheese and bake until golden brown and set, about 45 minutes. Garnish with remaining parsley.