MONTE CRISTO BREAKFAST CASSEROLE
The Monte Cristo (a cross between a ham-and-Swiss and French toast) often comes with a side of jam for dipping. If you like, smear on a little of your favorite strawberry or raspberry jam along with the butter between sandwich layers. Or try adding a few thin slices of apple or pear for crunch and sweetness. hands-on time 30 min. total time 1 hr. 15 min., plus overnight chilling
21/2 cups milk
3 cloves garlic, minced
1 1- to 11/2-lb. round loaf country
Italian bread, cut into ten
1/4 cup Dijon-style mustard
8 oz. thinly sliced cooked ham
6 oz. Gruyère or Swiss cheese, shredded (11/2 cups)
1/4 cup butter, softened
1. Grease a 3-qt. baking dish. In a large bowl whisk together milk, eggs, garlic, 1/2 tsp. salt, and 1/4 tsp. black pepper.
2. Spread half the bread slices with mustard then top with ham and half of the cheese. Spread remaining bread slices with butter then place buttered sides down on cheese. Cut each sandwich diagonally into four triangles. Arrange points up in prepared baking dish. Pour egg mixture over sandwiches. Sprinkle with remaining cheese. Cover; chill overnight.
3. Preheat oven to 350°F. Uncover dish. Bake 35 minutes or until golden and egg mixture is set. Remove. Let cool 10 minutes. Sprinkle with powdered sugar. Makes 12 servings. each serving 319 cal, 17 g fat, 170 mg chol, 804 mg sodium, 23 g carb, 1 g fiber, 5 g sugars, 17 g pro.
Opposites attract in this casserole twist on a classic diner sandwich, the Monte Cristo.A layer of rich egg-soaked bread contrasts a crispybrown top, and powdered sugar is a sweet foil to saltyham and cheese.