Imagine this: the spirit of a Parisian café but without the need to put on pants. Nigella Lawson’s Croque Monsieur Bake is a homestyle, oven-baked version of the classic French café staple, the croque monsieur. If you’ve ever had one, you know it’s a grilled ham-and-cheese sandwich taken to god-tier status – usually made with Gruyère, béchamel and a crisp, buttery exterior.
Nigella’s twist? Instead of making individual sandwiches, she transforms the whole thing into a make-ahead, layered, casserole-style bake. Think strata meets French comfort food. It’s part breakfast, part lunch, totally decadent. I’ve come to think of it as bread pudding’s sexier, more sophisticated cousin. with less sugar and a lot more cheese.
And here’s the part I fell in love with: you make it ahead. It sits in the fridge soaking up all that creamy, cheesy, eggy richness overnight. The next morning, it’s ready to slide into the oven while you shuffle to the coffee machine. I don’t know what’s more comforting. the food or the process.
Nigella Croque Monsieur Bake Recipe
Ingredients Needed
Let’s not pretend this is health food. But it’s food that feeds your soul and makes you sigh in a way that kale never could. Here’s what you’ll need:
- White bread – Good, sturdy sandwich slices. No fancy sourdoughs here. Nigella herself uses supermarket white bread and bless her for that.
- Ham – Thin slices, ideally something mildly salty and unfussy. I’ve used leftover Christmas ham, deli ham and even prosciutto when I was feeling extra.
- Gruyère cheese – The nutty, melty MVP. Honestly, don’t substitute this unless you really can’t find it. Emmental works okay in a pinch.
- Dijon mustard – Not too much but just enough to make your tongue pay attention.
- Eggs – To set the custard.
- Whole milk and double cream. This is not the place for skimmed anything. The richness is part of the texture and taste.
- Salt and pepper – Season generously but taste as you go if your ham is already salty.
- Nutmeg – Just a whisper. It’s the “what is that”? flavor that pulls the whole thing together.
Over time, I’ve occasionally added a few grates of Parmesan on top for extra crunch or swapped in cheddar if I was running low on Gruyère. and it was still glorious. But start with Nigella’s version first. Trust me.
Equipment Needed
Nothing fancy – which is another reason I adore this dish.
- A mixing bowl – For whisking up the custard.
- A grater – You’ll be grating a mountain of cheese.
- A knife and cutting board. To trim crusts and layer neatly.
- A baking dish – Something like a lasagna dish or medium-sized roasting tray. You want it deep enough to contain layers and custard.
- A whisk – Or a fork, if you’re old-school and lazy like I sometimes am.
- Cling film – For covering the dish while it soaks overnight.
No stand mixer. No immersion blender. No food processor humming in the background. Just you, the ingredients and a few solid tools.
Instructions To Make Nigella Lawson’s Croque Monsieur Bake
I’ll walk you through how I make it – which sticks pretty close to Nigella’s but with a few lived-in details.
Step 1: Layer The Base
Butter your baking dish lightly. Lay down a layer of white bread slices. Trim the crusts if you want (I usually do. it makes the whole thing feel more cohesive, like bread clouds stacked in a cheese dream). Spread a little Dijon on each slice. Then layer with ham, then a snowdrift of grated Gruyère. Top that with another slice of bread. it’s basically a sandwich base.
Step 2: Make The Custard
Whisk together eggs, whole milk, cream, salt, pepper and just a whisper of nutmeg. The mixture should be pourable but rich. You’ll feel the indulgence before you even taste it.
Step 3: Soak It
Pour that custard all over the bread layers. Press down gently with your hands or a spatula so the bread starts soaking it in. Cover with cling film and place in the fridge overnight. or at least 6 hours. The waiting is part of the ritual.
Step 4: Bake
In the morning, preheat your oven to about 180°C (350°F). Remove the cling film and sprinkle more cheese on top (always more cheese). Bake for 25-30 minutes or until golden, puffy and the top is singing with melted cheese. Let it sit for 5 minutes before diving in. This is the hardest part.
What I Learnt
The first time I made this, I forgot the nutmeg. and while it was still delicious, it lacked that whisper of warmth that makes you go mmm, what’s that? I never skipped it again.
I’ve learned that people love this dish in different ways: my dad likes his with hot English mustard on the side. My partner dunks it in tomato soup (sacrilege but strangely satisfying). I personally like mine with a sharp green salad and a glass of something dry and bubbly, even if it’s only sparkling water.
Most importantly, I’ve learned that food like this – make-ahead, comforting, shared – makes a house feel like a home. Especially when you can hear the sighs around the table as everyone takes their first bite.
FAQs
Can I Make Nigella’s Croque Monsieur Bake Ahead Of Time?
Absolutely! In fact, it’s one of those dishes that gets better after a little time to marinate. You can assemble it the night before, cover it tightly, and pop it in the fridge. When you’re ready to bake it, just let it sit for about 20 minutes to come to room temperature before sliding it into the oven. You’ll be met with crispy, gooey perfection!
What Kind Of Bread Works Best For This Croque Monsieur Bake?
I’ve tried it with a few types, and the real winner for me is a thick, crusty white bread like a sourdough or a baguette. The bread needs to hold up to all that cheesy goodness without falling apart, so go for something that’s hearty but still soft inside. Trust me, this will give you those perfect layers of crispy and soft bites that make this recipe a crowd-pleaser!
Can I Use A Different Cheese For The Croque Monsieur Bake?
Totally! While Gruyère and Emmental are the classic choices and give that nutty, melty vibe we all love, you can switch things up. A good cheddar can add a sharpness that balances out the creaminess, or even a smoked cheese could give it an intriguing twist. I’ve even mixed in some mozzarella when I wanted extra stretchiness. So yeah, go with what sounds good!
