Photograph of the finished Croûte savoyarde

France · Bánh mì ngâm vang nướng phô mai Croûte savoyarde

Croûte savoyarde

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bread Bread 16 slices
  • Photograph of White wine White wine 2 cups
  • Photograph of Comté cheese Comté cheese 1.3 lb
  • Photograph of Ham Ham 14.1 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Fresh cream Fresh cream 1 cups
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Nutmeg Nutmeg 0.1 oz

Method

  1. 1 Use sliced bread that has been left over from the previous day, about 2 cm thick; freshly baked bread is too soft and will fall apart when soaked in wine.
  2. 2 Rub garlic on the surface of the bread, then drizzle with white wine and let the bread soak for exactly 2 minutes on each side.
  3. 3 Bake the wine-soaked bread slices for 5 minutes at 200 degrees to set the surface before topping with cheese.
  4. 4 Arrange the ham slices on top, then spread a thick layer of grated Comté cheese over the top of the pizza.
  5. 5 Beat the cream with eggs, nutmeg, and pepper, then pour it over the top.
  6. 6 Bake at 210 degrees for 15 minutes, or until the cheese puffs up, turns golden brown, and has brown spots.

With an appliance

  • Air fryer 32 min

    Replace step 6: spray oil around the edges of the pizza, melt the cheese layer using a 225-degree steamer for 9 minutes, and rotate the tray after 5 minutes; the browning side will be faster, only one slice of pizza at a time.

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