Monte Cristo Casserole

This easy Monte Cristo casserole is loaded with buttery toast, ham, turkey, Swiss cheese, and just enough sweetness to keep breakfast interesting. Add the raspberry jam, pour another cup of coffee, and accept that leftovers are probably not happening today.

Course Brunch Casserole

Cuisine American - Southern

Prep Time 5

Cook Time 50

Total Time 55

Servings

Calories 499kcal

Author Marye Audet-White

Ingredients

12 slices white bread sandwich style slices
½ cup peach butter may omit
½ cup chopped pecans
4 ounces Swiss cheese thinly sliced Swiss cheese
6 ounces deli smoked turkey thinly sliced
6 ounces deli black forest ham thinly sliced
4 eggs
1 cup milk whole milk works best
½ cup half and half (light) cream
½ teaspoon kosher salt ¼ teaspoon if using regular table salt
1 cup Panko bread crumbs
2 teaspoons cinnamon
1 tablespoon sugar
Powdered sugar for dusting

Raspberry Chipotle Sauce

1 cup raspberry preserves
¼ teaspoon powdered chipotle

Instructions

Prepare a 9-inch square baking dish by spraying it with cooking spray.
Set aside.
Preheat the oven to 375F.
Toast the bread and spread each slice with the peach butter.
Lay 4 slices of the toast with peach butter side up in the baking dish.
Sprinkle with ½ the pecans.
Cover with ½ of the cheese.
Cover the cheese with ½ the turkey and then cover that with ½ of the ham.
Repeat layers, ending with the last four pieces of toast – add them peach butter side down.
Whisk the eggs, milk, cream, and salt together until well blended.
Pour slowly over the casserole. (You can stop at this point, cover tightly, and refrigerate for up to 12 hours or freeze for up to 2 months. See notes.)
Mix the breadcrumbs, cinnamon, and sugar and sprinkle over the top of the casserole.
Gently but firmly press the top down.
Bake at 375F for 50 minutes.
Let stand for 5 minutes.
Cut into squares, dust tops with powdered sugar, and drizzle with the raspberry chipotle sauce.

Raspberry Chipotle Sauce

Mix the chipotle powder into the raspberry preserves.
Microwave on high for 1 minute, or until preserves are syrupy.
Stir to blend.

Notes

Storage:

If you have leftovers, seal 'em up with a bit of plastic wrap or another airtight container. The leftover casserole will last for a few days in the refrigerator or two months in the freezer.

Tips:

Not all kinds of cheeses can be swapped for Swiss, but Gruyere and Jarlsberg do a good job as a replacement!
You can assemble the casserole through step 11 and either refrigerate over night or freeze for up to 2 months.
If frozen let thaw overnight in the fridge then bake as directed. You may need to add an extra few minutes to the baking time.

Nutrition