German Bread Casserole with Cheese and Ham – Savory Arme Ritter Recipe
Savory Arme Ritter is the German answer to French “pain perdu”, but instead of a sweet dessert you get a hearty dish with cheese and ham. It’s a great way to use up stale bread, which turns into a crispy‑on‑top, soft‑inside bake. In many homes it’s served as a quick lunch or a late weekend breakfast.
This savory version of Arme Ritter turns simple stale bread into a comforting, cheesy bake with ham and onions. It’s quick to assemble, budget-friendly and works equally well as a hearty breakfast or an easy family lunch.
Chef's tips
Use slightly stale bread – it absorbs the egg mixture better and keeps its structure. If your bread is very fresh, lightly toast the slices first. Don’t skip the resting time before baking; it helps the inside set into a custardy texture while the top becomes nicely golden.
How to serve
Serve in generous squares with a crisp green salad or sliced fresh vegetables. For a brunch-style meal, add a side of pickles and a simple yogurt dip with herbs. It also pairs nicely with tomato soup for a more filling menu.
Ingredients
- wheat bread - 6 slice
- ham - 80 g
- yellow cheese - 100 g
- egg - 3 piece
- milk - 150 ml
- onion - 0.5 piece
- chives - 2 tablespoon
- butter - 10 g
- mustard - 1 tablespoon
- black pepper ground
- salt
- sweet paprika ground - 0.5 teaspoon
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish with a thin layer of butter.
- Cut the bread into smaller pieces or triangles so it’s easier to arrange in the dish.
- Cut the ham into thin strips or small cubes. Peel the onion and slice it into thin half-moons. Finely chop the chives.
- In a bowl, whisk the eggs with the milk, then add the mustard, paprika, a pinch of salt and pepper. Mix until you have a smooth mixture.
- Place a layer of bread on the bottom of the dish, sprinkle with some of the ham, onion and cheese. Repeat the layers until you use up all the ingredients, finishing with a layer of cheese on top.
- Slowly pour the egg-and-milk mixture into the dish, trying to moisten all the pieces of bread evenly. Gently press the bread down with a spoon so it soaks up the liquid.
- Set the dish aside for 5–10 minutes so the bread can absorb the mixture well.
- Place in the preheated oven and bake for 20–25 minutes, until the top is golden and the egg mixture is set and no longer liquid when you gently move the dish.
- After removing from the oven, let the casserole rest for 5 minutes to firm up slightly. Sprinkle with chopped chives and serve warm.
Storage
Store cooled leftovers covered in the fridge for up to 2 days. Reheat in the oven or in a frying pan over low heat so the bread stays relatively crisp on top and doesn’t become soggy.
