Start by beating the eggs in a large bowl. Once they’re nice and fluffy, add the half-and-half or light cream along with the vanilla extract. Mix in salt, pepper, and ground cinnamon. This will create the custard base that gives the French toast its rich flavor.

Take your bread slices and immerse them in the egg mixture. Allow them to soak for at least 10 minutes, ensuring each piece is evenly coated. If you want an even richer flavor, let them sit for up to an hour. Don’t forget to flip them halfway!

Preheat your oven to 350°F (175°C). Take a baking dish and grease it with some butter. Lay out half the soaked bread slices, sprinkle half the grated Gruyère on top, and layer the slices of Black Forest ham. Top with the remaining cheese, then finish with the other half of the soaked bread.

Cover the dish with foil and bake it for 30 minutes. After this, remove the foil and bake for an additional 15 to 20 minutes until the top is golden and a little crispy. The gooey, cheesy goodness inside should be perfectly melted.

While the casserole is baking, heat a nonstick skillet over medium heat. Melt a bit of butter and fry the eggs sunny-side up. Season them with a pinch of salt and pepper.

Once the French toast croque madame is golden brown and bubbly, take it out of the oven. Cut it into squares and top each with a sunny-side-up egg. Dust with some powdered sugar, if you like, for a sweet finish. Drizzle with warm maple syrup or serve with raspberry jam on the side.