Monte Cristo Casserole
Monte Cristo casserole: French bread, turkey, ham, Swiss and cheddar in an egg and milk custard, chilled 1 hour or overnight, baked, then dusted with confectioners' sugar and served with raspberry preserves. Serves 8.
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Ingredients
- cooking spray for the dish
- 1 loaf French bread 16 ounces, cut into 1/4-inch cubes, divided
- 1/2 pound turkey cooked, cut into 1/4-inch cubes, about 1 1/2 cups, divided
- 1/2 pound ham cooked, cut into 1/4-inch cubes, about 1 1/2 cups, divided
- 1 cup Swiss cheese shredded, divided
- 1 cup mild cheddar cheese shredded, divided
- 12 large eggs
- 2 cups whole milk
- confectioners' sugar for dusting
- raspberry preserves for serving
Instructions
- Spray a 9x13-inch baking dish with cooking spray.
- Add about half of the bread cubes to the bottom of the dish. Top with half of the turkey (about 3/4 cup), half of the ham (about 3/4 cup), 1/2 cup of the Swiss cheese and 1/2 cup of the cheddar cheese. Repeat the layers with the remaining bread, turkey, ham and both cheeses.
- In a large bowl, whisk the eggs and milk until well combined.
- Pour the egg mixture over the bread, meat and cheese layers. Cover the dish with plastic wrap and refrigerate for 1 hour or up to overnight.
- When ready to bake, heat the oven to 350°F and take off the plastic wrap.
- Bake for 40 minutes, until the edges are golden brown, the center does not jiggle and a food thermometer in the center reads 165°F.
- Let the casserole cool slightly, then dust the top with confectioners' sugar. Serve warm with raspberry preserves.
Notes
Chill at least 1 hour or up to overnight. Keep refrigerated until baking. Leftovers: refrigerate within 2 hours, eat within 3 to 4 days, or freeze the baked casserole 3 to 4 months. Reheat to 165°F.
Nutrition
Serving: 1servingCalories: 506kcalCarbohydrates: 34.6gProtein: 36.1gFat: 23.8gSodium: 852mgFiber: 1.7gSugar: 5.5g