This easy Monte Cristo casserole tastes just like the best sandwich you ever had but it’s quick and easy to put together. You can even assemble it the night before – just leave the crumbs off, cover tightly and refrigerate. Perfect for holiday brunch!
½teaspoonkosher salt¼ teaspoon if using regular table salt
1cupPanko bread crumbs
2teaspoonscinnamon
1tablespoonsugar
Powdered sugar for dusting
Raspberry Chipotle Sauce
1cupraspberry preserves
¼teaspoonpowdered 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.)
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.You'll want to let frozen leftovers thaw in the fridge.Then, reheat the Monte Cristo casserole in the oven until it's warmed through. You can use the microwave if you're starving, but it won't be as crisp.Tips:
To turn a 9x13-inch baking pan into a 9-inch square pan, line the 9x13 with a long piece of tin foil. Add the four pieces of bread to the bottom of the pan, pushed up against one of the 9-inch edges. Make your layers. Then, fold the excess side of the foil up against the bread to act as a new edge of the pan. You can ball up some extra foil and put it on the unlined side of the pan to support the foil edge and hold it in place.
Don't burn your toast, but don't leave it too light, either.
Make sure your hands are dry before you push the breadcrumb topping down. Otherwise, it'll all stick to your hands!
You could use the back of a spoon if you don't want to use your hands at all.