Croque Madame with French Toast

Ingredients:

• 2 tbsp unsalted butter, plus extra for greasing the pan
• 2 cups light cream
• 1 tsp vanilla extract
• 10 large eggs
• 14 slices of white bread, about 1 cm thick.
• 340 g Gruyere, grated (about 3.5 cups)
• 14 thin slices Black Forest ham
• Cooking spray to spray the foil
• Powdered sugar, for dusting
• Warm maple syrup, for serving (optional)
• Seedless raspberry jam, for serving (optional)

Preparation:

1. Position the oven rack in the middle position and preheat to 190°C. Lightly grease a 22 x 32 cm metal baking dish with butter.
2. In a large bowl, combine the cream, vanilla extract, 4 eggs, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
   
   Place 7 slices of bread in a single layer on a cutting board. Sprinkle each slice with 2 heaping tablespoons of grated Gruyere. Top with 2 slices of ham, folding or tucking them as needed. Place the remaining 7 slices of bread on top to make 7 sandwiches. Cut each sandwich in half diagonally. Dip both sides of each sandwich half into the egg mixture and place them in the prepared pan, arranging them in 2 long rows, slightly overlapping. Fill the sandwiches with the remaining egg mixture and sprinkle with the remaining Gruyere.
3. Spray a large sheet of foil with cooking spray. Cover the pan with the foil (oiled side down), crimping the edges of the foil around the pan to seal. Bake for 30 minutes. Remove the foil and bake until the custard is set but still slightly jiggly, about 10 more minutes. Turn the oven to broil and broil until the top of the casserole is golden brown, another 3 to 5 minutes. Let rest for 5 minutes.
4. Meanwhile, melt the butter in a large nonstick skillet over medium heat. Crack 3 eggs into the skillet (it's okay if they scramble) and lightly season with salt. Cook until the whites begin to set, 1-2 minutes, then cover and continue cooking until the whites are set but the yolks are still runny, 1-2 minutes. Transfer to a plate and repeat with the remaining 3 eggs.
5. Divide the casserole among six plates, dust with powdered sugar, drizzle with maple syrup or jam, if using, and top with the scrambled eggs.