Overnight Monte Cristo Casserole Recipes

OVERNIGHT MONTE CRISTO CASSEROLE

Overnight Monte Cristo Casserole image

Always looking for that "one new dish" to add to the Christmas Brunch repertoire, but really, it's good any old time. This may be just a little rich for every day, but whenever you absolutely need to make a party out of breakfast, this'll do it! A basic strata dressed up a little .... easy on the cook, and most of the prep can be farmed out to the kids the night before. Prep time does not include time spent in the refrigerator.

Provided by Cinnamom in Illinois

Categories Breakfast

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

12 slices firm sandwich bread
6 slices deli ham
6 slices alpine lace swiss cheese (Baby Swiss Cheese is a good substitute)
1 tablespoon Dijon mustard
3 tablespoons butter, softened
1/8 cup grated onion
6 eggs
1 cup milk
1/8 cup packed brown sugar
1 dash paprika

Steps:

Butter a 9x12 casserole dish and set aside.
Mix Dijon mustard, softened butter, and grated onion to blend.
Spread mixture thinly on each slice of bread, and place one slice of ham and one slice of cheese within the crusts of two prepared slices to make a sandwich.
Cut each sandwich into fourths, and then cut each fourth into triangular halves.
Place the little triangles marching in rows lengthwise in the prepared casserole, with points up.
In a separate mixing or batter bowl, beat the eggs just until lemony-looking; add milk and brown sugar, and whisk firmly until no lumps from the brown sugar show.
Pour egg mix over the prepared sandwiches and cover the casserole with plastic wrap, sealing firmly, and place in refrigerator overnight, or for at least two hours.
Preheat oven to 375 degrees F.
While oven in preheating, remove casserole from refrigerator, take off plastic wrap and let rest on the counter to lose the "fridge chill".
You may want to place the casserole on a rimmed cookie sheet to prevent spills during baking.
Just before placing in oven, sprinkle lightly with paprika, more for effect than taste, really.
Bake for 60 minutes, or until the center is set and the sandwich points are a nice golden brown.
Let rest for ten minutes and then cut into individual serving portions.

MONTE CRISTO CASSEROLE WITH RASPBERRY SAUCE

Monte Cristo Casserole with Raspberry Sauce image

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

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 10 servings (1-3/4 cups sauce).

Number Of Ingredients 20

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

Steps:

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 : Calories 476 calories, Fat 17g fat (8g saturated fat), Cholesterol 167mg cholesterol, Sodium 906mg sodium, Carbohydrate 55g carbohydrate (29g sugars, Fiber 3g fiber), Protein 25g protein.

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