Overnight Monte Cristo Breakfast Casserole
Make ahead and keep in the fridge for up to 2 days before baking. Optional to serve with your favorite preserves!
Ingredients
- 1 loaf specialty bread, such as Franz Innkeeper’s Cranberry Orange Bread (or what's in season)
- 16 oz Canadian bacon, or ham slices
- 4 oz Swiss cheese, sliced
- ¼ cup honey mustard
- ½ cup orange cranberry relish, or 1/2 cup favorite preserves, like peach or marmelade, or raspberry jam
- 1 ½ cups shredded Gruyere cheese
- 1 ¾ cups cups milk
- 8 large eggs
- 1 tsp. kosher salt
- ½ tsp. fresh ground pepper
- Powdered sugar for dusting
- ¾ cup Raspberry Preserves, optional
- Fresh sage, garnish
Equipment
- 9x13 baking dish (I like to use a ceramic baking dish)
- Large bowl (These glass bowls are so handy for baking)
Instructions
- Prepare a 13x9 inch baking dish with cooking spray.
- On a large surface, lay out the slices of bread. On half the pieces, arrange the Canadian bacon, then the sliced Swiss cheese on top. Add 1 Tbsp. of the cranberry relish or raspberry jam; spread.
- On the other half, spread the honey mustard (be generous with the amount you spread on, as it makes it really good). Put the pieces of bread together to make a sandwich; cut into triangles.
- Place the triangles in the prepared pan, triangle points up. You will need to push together to make them all fit.
- In a large bowl, whisk together the eggs, milk, salt and pepper. Pour the egg mixture over the sandwiches. Sprinkle with remaining cheese. Cover and chill overnight.
- Preheat oven to 350 degrees.
- Uncover the dish and bake for 30-35 minutes ur until golden or the eggs have set (not runny).
- Remove; let cool for 10 minutes. Garnish with a few sage sprigs. Dust with powdered sugar and serve with a side of maple syrup or jam! Makes about 8 servings.
Notes
Make ahead and keep in the fridge for up to 2 days before baking. Optional to serve with your favorite preserves!
Reposted from DEC 2018