This is one of our favorite "assemble the night before" breakfast casseroles and is a great use for the leftovers from that holiday meal. It's a yummy combination of croissants and Italian bread soaked in a savory eggy custard with smoked ham and three melty cheeses topped with finely crumbled bacon and fresh chives. So delicious!
Spray a 13" x 9" baking dish with butter flavored cooking oil spray or grease with real butter.
Evenly distribute torn croissants and bread in baking dish.
Evenly distribute chopped ham, minced shallots, baby swiss and monterey jack over bread; set aside.
In a mixing bowl, whisk together 4 eggs and about 1/2 cup of the milk, until well blended; whisk in the salt; add remainder of milk in several stages, whisking well after each
Slowly pour milk mixture all over the casserole.
Scatter small amount of extra-sharp cheddar over casserole. Lightly press down on the casserole with large spoon or impeccably clean hands (as Julia Child would say!) to help the bread soak up the liquid.
Cover dish tightly with aluminum foil; place in refrigerator overnight.
The next day, approximately 1 1/4 hours before mealtime, preheat oven to 350 degrees F.
Remove casserole from refrigerator; temporarily remove foil; scatter finely crumbled bacon over top.
Cover with foil; place casserole dish on a baking sheet; bake at 350 degrees for 30 minutes, remove foil, rotate baking sheet and bake, uncovered, for an additional 30 minutes.
Allow to cool for a few minutes, then scatter chives over the top.
Serve immediately. Cover and refrigerate leftovers.