Ham & Cantal Casserole

Cantal is a cow milk cheese from Auvergne whose rustic texture and flavor are reminiscent of the flowers and herbs from Auvergne, giving dimension to the ham and bread in this recipe.

Ingredients
10 slices white bread
1/2 cup unsalted butter
2 cups ham, cooked and cubed 1/4"
1 1/2 cups Cantal (or Emmental) cheese, grated
2 cups whole milk
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
5 eggs, slightly beaten

Method
1. Butter bread and cut into 1/2" sticks. Layer bread into a 9" glass loaf pan, alternating with the cheese and ham.
2. Add seasonings to milk and mix together with eggs. Pour over bread and let stand in refrigerator overnight.
3. Bake at 350°F until lightly browned and puffed, about 50 to 60 minutes. (A toothpick inserted into the center should come out clean.)
4. Remove from the oven and cool slightly before cutting and serving.

Pairs well with any red (Syrah, Cabernet, Pinot Noir), dry rosé (Bandol) or white (Chardonnay).

Serves 8