French Ham Cheese and Egg Fondue Casserole Recipe -
French Ham Cheese and Egg Fondue Casserole Recipe
  • READY IN 10 hr

French Ham Cheese and Egg Fondue Casserole

Recipe by  

"This delicate dish loaded with ham, cheese and bread cubes in an egg mixture is perfect for brunch or supper. Light and fluffy casserole that is sure to please your guests. Goes great with some fresh fruit and blueberry muffins! Another plus is you make it day ahead, so you have more time out of the kitchen!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    10 hrs


  1. Generously grease a 9x13-inch glass baking dish with softened butter. Stir together flour and mustard powder. Place ham and Cheddar cubes in a large mixing bowl, sprinkle with flour mixture, and toss until evenly coated. Add bread cubes and toss to mix. In a separate bowl, whisk together eggs, milk, and hot pepper sauce.
  2. Pour 1/3 of the bread mixture into the prepared baking dish and smooth out to form a layer. Drizzle with 1 tablespoon of butter, and sprinkle with 1/3 of the Parmesan cheese. Repeat twice more to form three layers. Pour egg mixture overtop, cover with plastic wrap, and refrigerate 8 hours to overnight.
  3. The next morning, remove casserole from refrigerator, remove plastic wrap, and allow to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F (175 degrees C).
  4. Bake uncovered in preheated oven until the eggs have set, and the top is golden brown and crispy, about 1 hour.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 27, 2008

I downloaded this recipe with intentions of having it for Xmas breakfast ...oops, it didn't happen. But I had to use the ham I bought or chuck it; glad I used it!! Even my picky 12 year old daughter gobbled it up. You can use slightly less ham to make it less salty. You don't have to use the hot pepper sauce if you have kids eating. It's loaded with flavour +++ with no weird ingredients that might make kids turn their noses up. Oh, and you DON'T have to worry about letting it sit AT ALL ...that part of the recipe is only for Xmas Eve chefs who want an easy meal the next day. YUMMMMMMM ...this will be on the table next Xmas breakfast. SOOOO good!

Most Helpful Critical Review
Nov 02, 2010

No one really liked. Not enough flavour

Jun 17, 2007

Wow, I cut come corners (did not do layers, added parm to top of casserole) and I am very impressed! I added cayenne to the flour mixture. Really fluffy and delicious.

Mar 12, 2009

There is no way to mess up this recipe. No matter what you do, it's still going to be yummy! I needed a recipe to use up 1/2 a loaf of white bread and some deli ham. I had 1/3 loaf of Velveeta, and a chunk of Mozarella, plus some grated Parmesan. I spayed a glass 13x19 with Pam, then put it in the oven with 1/4 cup of butter to melt before adding the rest of the ingredients (didn't add more butter). As someone else said, layers not really necessary. Let it sit 10 minutes after making before putting it into the oven @ 325* (with a glass pan, it will get too dark on the bottom if you set the oven to 350*). We had it for dinner with the Lemon Butter Broccoli from this site, and fresh sliced tomatoes. The cheese was yummy and the eggs made it custardy. Ummmmmm! The whole family loved it!

Apr 08, 2007

I prepared this recipe for my large family at Easter brunch. I changed it just a little bit by adding pancetta in addtion to the ham. My picky brother who wont eat anything, eventually gave it a try, he then went back for seconds! Everyone loved it and it's simple to prepare. Fabulous!

Nov 04, 2007

This recipe went over well at a bridal shower brunch. I'm not usually sensitive to salt, but I found this to be a bit salty. I did not have enough cheddar this time, so I added in a little fontina to the cheddar mix...That was a great substitute since fontina melts so well. Next time, I will make sure to use low-sodium ham. I will also add a vegetable like spinach, onion, or mushrooms. It's a keeper though.

May 14, 2007

This was a very good recipe, although it was a bit salty. I was worried about the large amount of ham called for, especially since I was feeding a group who is trying to watch their salt intake. I found a turkey ham product that had half the sodium but the dish was still salty, maybe because of the cheese. It was extremely tasty and lighter than expected. Would make again (will try a reduced-sodium cheese).

Apr 09, 2007

I made this for Easter Brunch. Making this ahead of time makes it easy to spend time with the family and not in the kitchen. Even the "picky" eaters loved this.


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  • Calories
  • 357 kcal
  • 18%
  • Carbohydrates
  • 19.8 g
  • 6%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 21.9 g
  • 34%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 19.9 g
  • 40%
  • Sodium
  • 857 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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