Monte Cristo Casserole & Raspberry Sauce

Years ago we use to have a restaurant in Texas that had the best Monte Cristo sandwiches. It is no surprise that this breakfast casserole caught my eye in the December Taste of Home. After reading the recipe and realizing that I could make it the night before, it became the breakfast of choice for Christmas morning this year. Cannot wait to serve it with a side dish of hash browns and a fruit compote.

1 loaf French bread, cut into 20 slices
2 tables Dijon mustard
1/2 lb sliced deli ham
1/2 lb sliced Swiss cheese
1/2 lb sliced deli turkey
6 large eggs
1 1/2 cups whole milk
2 teas sugar
2 teas vanilla extract

Topping
1/2 cup packed brown sugar
1/4 cup butter, softened
1/2 teas ground cinnamon

Raspberry Sauce
1/2 cup sugar
1 tables 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 13×9″ baking dish with half of the bread. Spread the mustard over bread. Layer with ham, cheese, then turkey and remaining bread. Dish will be full.
In a large bowl, whisk eggs, milk, sugar and vanilla. Pour over top. Place in fridge, covered overnight.

Preheat oven to 375. Remove casserole from fridge while oven heats. IN a small bowl, mix topping ingredients, sprinkle topping her the casserole. Bake, uncovered, until golden brown, about 30-40 minutes.

While casserole is baking, using 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 2-3 minutes. Cool slightly.

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

Serves about 10

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