Croque Monsieur Breakfast Casserole

Directions

1. Heat a saucepan over medium-high heat. Add the butter and when melted, add the flour, stirring to make a roux.

2. Add the milk, bring to a simmer and reduce heat, allowing the béchamel to cook for about 15 minutes. Stir frequently, then remove from the heat and reserve.

3. In a large mixing bowl, whisk together the half and half, eggs, and nutmeg until thoroughly combined.

4. Heat a griddle to medium-high heat.

5. Dredge the slices of bread in the batter and cook on each side until golden brown. Reserve.

6. To assemble: Layer 4 slices of the French toast in the bottom of a baking dish. Top with 1/3 of the ham, 1/3 of the béchamel, and 1/3 of the Swiss cheese.

7. Repeat the process two more times, then top with the Romano cheese.

8. At this point, refrigerate overnight, or bake in a 350ºF oven for 35-45 minutes until golden brown and heated through.

9. If refrigerated overnight, allow the casserole to come to room temperature before baking in a 350ºF oven for 35-45 minutes until golden brown and heated through. Serve hot.