Name: Monte Cristo Casserole with Raspberry Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Monte Cristo Casserole with Raspberry Sauce

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Monte Cristo Casserole with Raspberry Sauce

1. 1 loaf (1 pound) French bread, cut into 20 slices -

2. 2 tablespoons Dijon mustard -

3. 1/2 pound sliced deli ham -

4. 1/2 pound sliced Swiss cheese -

5. 1/2 pound sliced deli turkey -

6. 6 large eggs -

7. 1-1/2 cups 2% milk -

8. 2 teaspoons sugar -

9. 2 teaspoons vanilla extract -

10. Topping: -

11. 1/2 cup packed brown sugar -

12. 1/4 cup butter, softened -

13. 1/2 teaspoon ground cinnamon -

14. RASPBERRY SAUCE: -

15. 1/3 cup sugar -

16. 1 tablespoon cornstarch -

17. 1/4 cup cold water -

18. 1/4 cup lemon juice -

19. 1/4 cup maple syrup -

20. 2 cups fresh or frozen raspberries -

How to cook deliciously - Monte Cristo Casserole with Raspberry Sauce

1. Stage

Line a greased 13x9-in. baking dish with half the bread. Spread mustard over bread. Layer with ham, cheese, turkey and remaining bread (dish will be full).

2. Stage

In a large bowl, whisk eggs, milk, sugar and vanilla; pour over top. Refrigerate, covered, overnight.

3. Stage

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.

4. Stage

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.

5. Stage

Let casserole stand 10 minutes before cutting. Serve with sauce.