Croque Monsieur Bake

Preheat the oven to 350°F (360°F) fan‑forced. Line a 22 × 10 × 6 cm loaf tin with baking paper, leaving an overhang, and grease the tin well with butter.

Melt 20 g butter in a saucepan over medium heat, stir in 20 g flour and cook for 2 minutes. Gradually whisk in 250 ml warm whole milk until smooth, then cook for 5 minutes until the béchamel thickens; season with salt, pepper and a pinch of nutmeg, and set aside.

In a bowl, whisk the 3 large eggs, the second 250 ml of whole milk and 2 tbsp Dijon mustard; season lightly. Dip each brioche slice briefly into the egg mixture before assembling.

Layer the dipped brioche slices in the prepared tin, sprinkling grated gruyère, sliced ham and additional cheese between layers to create 4–5 compact layers, spreading a thin layer of béchamel halfway through. Press down firmly, then finish with a top layer of bread brushed with melted butter and sprinkled with extra cheese.

Bake for 25 minutes until the top is golden and the dish is set. Let rest for 20 minutes before lifting out of the tin. Serve thick slices with a simple green salad and a few cornichons on the side.