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Monte Cristo Casserole with Raspberry Sauce

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
  • Total Time
    Prep: 20 min. + chilling Bake: 30 min. + standing
  • Makes
    10 servings (1-3/4 cups sauce)

Ingredients

  • 1 loaf (1 pound) French bread, cut into 20 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 2% milk
  • 2 teaspoons sugar
  • 2 teaspoons vanilla extract
  • TOPPING:
  • 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

Directions

  • 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, until golden brown, 30-40 minutes.
  • 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.
Nutrition Facts
1 piece with about 3 tablespoons sauce: 476 calories, 17g fat (8g saturated fat), 167mg cholesterol, 906mg sodium, 55g carbohydrate (29g sugars, 3g fiber), 25g protein.

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