Cheese and Ham Charlotte
Indulge in the comforting elegance of a Cheese and Ham Charlotte, a savory twist on the classic French charlotte dessert. This golden, bread-lined bake combines layers of buttered white bread, smoky cooked ham, and creamy Gruyère cheese, all bound together with a rich custard of eggs, milk, and a touch of nutmeg. Baked to perfection in a springform pan, this dish emerges as a show-stopping centerpiece with a crispy exterior and a gooey, cheese-filled interior. Ready in just an hour, this recipe is perfect for brunch, lunch, or a cozy dinner, served alongside a crisp green salad or sautéed vegetables. With its combination of luscious flavors and an easy-to-follow method, this Cheese and Ham Charlotte is a guaranteed crowd-pleaser you’ll return to again and again.
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Recipe Information
Ingredients
- 8 slices White sandwich bread
- 4 tablespoons Butter
- 200 grams Cooked ham
- 150 grams Gruyere cheese
- 3 large Eggs
- 250 milliliters Milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.125 teaspoons Nutmeg
Instructions
Preheat your oven to 180°C (350°F). Grease the sides and bottom of a 20-cm (8-inch) springform pan with 1 tablespoon of butter.
Trim the crusts off the slices of white sandwich bread. Use a rolling pin to flatten each slice slightly.
Melt the remaining 3 tablespoons of butter in a small saucepan or microwave. Brush one side of each bread slice with the melted butter.
Line the bottom and sides of the prepared springform pan with the buttered bread slices, buttered side facing the pan, overlapping slightly to prevent gaps.
Slice the cooked ham into thin strips and grate the Gruyere cheese. Set aside.
In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and nutmeg until well combined.
Layer one-third of the ham strips and one-third of the grated Gruyere cheese over the bread-lined pan. Pour one-third of the egg mixture evenly over the layer.
Repeat the layering process twice more with the remaining ham, cheese, and egg mixture, finishing with a layer of cheese on top.
Bake the charlotte in the preheated oven for 35–40 minutes, or until the top is golden brown, and the filling is set.
Remove from the oven and let it cool for 5–10 minutes. Carefully release the springform pan and transfer the charlotte to a serving plate.
Slice into wedges and serve warm with a side salad or steamed vegetables.
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 1733 mg | 75% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 10.2 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 640 mg | 49% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 399 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
