My husband likes the ham and cheese sandwich known as the Monte Cristo. I based this casserole on the sandwich, and it makes a terrific brunch dish. —Mary Steiner, Parkville, Maryland
Featured In: 26 Favorite Easter Brunch Ideas
- 1 loaf (1 pound) day-old Italian bread, cut into 1-inch slices
- 2 tablespoons Dijon mustard
- 1/2 pound sliced deli ham
- 1/2 pound sliced Swiss cheese
- 1/2 pound sliced deli turkey
- 6 large eggs
- 1-1/2 cups milk
- 2 teaspoons sugar
- 2 teaspoons vanilla extract
- 1/2 cup packed brown sugar
- 1/4 cup butter, softened
- 1/2 teaspoon ground cinnamon
- RASPBERRY SAUCE:
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1/4 cup cold water
- 1/4 cup lemon juice
- 1/4 cup maple syrup
- 2 cups fresh or frozen raspberries
- Line a greased 13x9-in. baking dish with half of the bread. Spread mustard over bread. Layer with ham, cheese, turkey and remaining bread (dish will be full).
- In a large bowl, whisk eggs, milk, sugar and vanilla; pour over top. Refrigerate, covered, overnight.
- Preheat oven to 375°. Remove casserole from refrigerator while oven heats. In a small bowl, mix topping ingredients; sprinkle over casserole. Bake, uncovered, 30-40 minutes or until golden brown.
- Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in water, lemon juice and maple syrup until smooth. Add raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly.
- Let casserole stand 10 minutes before cutting. Serve with sauce. Yield: 12 servings (1-3/4 cups sauce).
Originally published as Monte Cristo Casserole with Raspberry Sauce in Taste of Home Christmas Annual Annual 2015, p177
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