Ingredients:
– 1/2 loaf Abigail’s Country White Sourdough, cut into 3 inch strips
– 4 Tbs Vital Farms pasture-raised butter, softened, plus more for the pan
– 3 Tbs dijon mustard
– 1 package Applegate organic ham
– 1 1/2 cups Redmond Real Raw Milk
– 1 1/2 cups Straus Whipping Cream
– 4 Redmond Farm Eggs
– 2 Redmond Farm Egg yolks
– 3 oz shredded gruyère or swiss cheese – 1 oz shredded parmesan cheese
Heat oven to 325 degrees and butter a 9×13-inch baking pan. Butter the slices of bread on one side and spread a thin layer of mustard on the other side. Shingle the bread into the pan buttered side up. Drape the ham over the top, tucking some pieces in between the bread. Whisk together milk, cream, egg, and egg yolks. Pour evenly over the bread and ham and season with black pepper. Sprinkle with Gruyère and Parmesan cheeses, allowing the ham to peek out in places. Cover and refrigerate for 30 minutes (for the bread to soak up the milk mixture) or up to overnight. Bake until the custard is set, and the bread and cheese are golden brown, 40 to 45 minutes. Allow the dish to cool slightly before serving.