Overnight Monte Cristo Casserole

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 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

Recipe

• 1 butter a 9x12 casserole dish and set aside.
• 2 mix dijon mustard, softened butter, and grated onion to blend.
• 3 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.
• 4 cut each sandwich into fourths, and then cut each fourth into triangular halves.
• 5 place the little triangles marching in rows lengthwise in the prepared casserole, with points up.
• 6 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.
• 7 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.
• 8 preheat oven to 375 degrees f.
• 9 while oven in preheating, remove casserole from refrigerator, take off plastic wrap and let rest on the counter to lose the "fridge chill".
• 10 you may want to place the casserole on a rimmed cookie sheet to prevent spills during baking.
• 11 just before placing in oven, sprinkle lightly with paprika, more for effect than taste, really.
• 12 bake for 60 minutes, or until the center is set and the sandwich points are a nice golden brown.
• 13 let rest for ten minutes and then cut into individual serving portions.