This is a fantastic breakfast/ brunch dish…good comfort food and very satisfying. Its amazing how you can achieve great taste without wheat or eggs. If dairy is a no-no, use a combination of soy milk and soft, mashed tofu. If gluten free bread is not available where you live, use thinly sliced potatoes. I use SCHAR gluten free baguettes, as they do not contain wheat or eggs and are totally allergen free. There are other options in the market, but a lot of gluten free products do contain egg and nut ingredients. I have used cilantro and a tad bit of jalapeno, with sauted onion, but you can alter seasonings……try chives, green onions, basil, thyme, parsley, all equally delicious, in combinations of your choice.
6 slices of SCHAR gluten free bread (baguette), cut diagonally into longish shapes— or any other gluten free bread
4-6 slices cooked deli ham (Use cooked shredded chicken, cooked sliced turkey breast as ham alternatives) Chop ham slices into small bits
1/2 cup milk
1/2 cup cream
2/3 cup grated cheddar
1/4 cup chopped onion
2 Tablespoons finely cut fresh cilantro leaves
1/2 teaspoon chopped jalapeno, or to taste
2 teaspoons olive oil
1/2 teaspoon chopped fresh garlic (optional)
Salt and pepper to taste
Preheat oven to 375 F
In a small saucepan heat olive oil, add garlic if using it, saute for 10-15 seconds.
Add chopped onion, saute till soft and transparent, then remove from heat and set aside.
Lightly grease a medium baking dish.
In a bowl, whisk milk and cream
Add sauted onion, 1 Tablespoon chopped cilantro and jalapeno. Reserve 1 tablespoon cilantro for garnish.
Add salt and pepper
Pour half of the liquid mixture over the bread slices
Top with ham bits and half the grated cheese
Repeat layering of bread, milk-cream mixture and grated cheddar cheese
Bake for 35-40 minutes or until golden. Edges should be slightly browned
Garnish with chopped cilantro.