Ham and Swiss Bake
1 loaf (1 lb) French bread, cut into 1/2-inch slices
2 tablespoons Dijon mustard
8 oz thinly sliced cooked ham
8 oz thinly sliced Swiss cheese
2 cups milk
1/4 cup grated Parmesan cheese
1/4 cup plain bread crumbs
2 tablespoons chopped fresh parsley
3 tablespoons butter or margarine, melted
1.In ungreased 13x9-inch (3-quart) glass baking dish, arrange half of the bread slices, overlapping as needed. Brush bread in dish with mustard. Top evenly with ham and Swiss cheese, overlapping as needed. Top with remaining bread slices, arranging them over first layer of bread slices to make sandwiches.
2.In medium bowl, beat eggs and milk with wire whisk until well blended. Carefully pour over sandwiches. Cover; refrigerate at least 1 hour but no longer than 12 hours.
3.Meanwhile, in small bowl, mix Parmesan cheese, bread crumbs, parsley and butter. Set aside.