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.
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