The classic State Fair dish gets a breakfast makeover! This brilliant brunch casserole combines sweet with savory. Ham, swiss, and a creamy sour-cream based custard make a splendid overnight bake.
16 slices white bread
½ cup raspberry or cranberry preserves
1.5 pounds thinly sliced ham
8 slices swiss cheese
¼ cup honey mustard
8 large eggs
1¼ cup Crystal half and half
1 cup sour cream
½ teaspoon salt
¼ teaspoon pepper
1½ cup shredded white cheddar or gruyere cheese
2 tablespoons powdered sugar
Fresh sage and/or rosemary for garnish, optional
Nonstick baking spray
For garnish: maple syrup, fresh raspberries, raspberry preserves (optional)
Cultured Sour Cream
Half & Half
Spray a 9”x13” baking pan with nonstick baking spray.
Spread 8 slices of bread with preserves. Top with ham and cheese. Spread honey-mustard on the other 8 slices of bread. Place mustard-side-down on top of remaining pieces. Slice diagonally into quarters.
Stack sandwiches in baking pan, pointed-side up.
In a large bowl, whisk together eggs, half and half, sour cream, salt, and pepper. Drizzle over sandwiched in baking pan. Sprinkle with shredded cheese. Cover and refrigerate overnight to optimize the rich combination of savory flavors.
To bake, heat oven to 350 °F. Bake uncovered for 30-35 minutes, or until golden light brown.
Dust with powdered sugar. Garnish with fresh herbs, if desired.
Serve warm with maple syrup and raspberry preserves.