French Toast Croque Madame Casserole - unsalted butter

Method

• Adjust an oven rack to the middle position and preheat to 375 degrees F. Lightly butter a 9- by 13-inch baking dish.
• Lay 6 slices of the bread in a single layer on the bottom of the baking dish (trim if needed).
• Sprinkle 2 heaping tablespoons of the gruyere on top of each slice.
• Then top each with 2 slices of the ham, folding the ham if needed to fit on top of the bread.
• Place the remaining 6 slices of bread on top of the of the ham to form 6 sandwiches.
• Sprinkle the remaining gruyere on top and on the sides of the sandwiches.
• Set aside.
• Whisk together 4 of the eggs, the half-and-half, cinnamon, nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper in a large mixing bowl.
• Pour on top of the sandwiches.
• Use your hands to lightly press the sandwiches down into the custard.
• Spray a large piece of foil with nonstick spray.
• Place the foil, sprayed-side down, on top of the baking dish, crimping the sides of the foil around the dish.
• Bake for 30 minutes.
• Remove the foil and bake until the custard is set but still slightly jiggly, about 10 minutes.
• Switch the oven to broil and broil until the top is light golden brown, 3 to 5 minutes.
• Allow the casserole to rest at room temperature for 20 minutes.
• Meanwhile, heat the butter in a large nonstick pan over medium heat.
• Crack 3 eggs into the pan (it's ok if they stick together) and lightly sprinkle with salt and pepper.
• Cook until the whites start to set, 2 to 3 minutes, and then cover and continue cooking until the whites are set but the yolks are still runny, 1 to 2 minutes.
• Place each on top of a sandwich.
• Repeat with the remaining 3 eggs.
• Use a metal spatula to remove a sandwich with egg from the casserole and place on a serving plate.
• Serve with warm maple syrup for drizzling.