MONTE CRISTO CASSEROLE WITH RASPBERRY SAUCE

MONTE CRISTO CASSEROLE WITH RASPBERRY SAUCE

Ingredients

1 Loaf French Bread, Cut into 20 Slices
2 Tbsp. Dijon Mustard
½ Lb. Sliced Deli Ham
½ Lb. Deli Turkey
6 Eggs
1 ½ Cups Whole Milk
2 Tsp. Sugar
2 Tsp. Vanilla Extract
TOPPING
½ Cup Packed Brown Sugar
¼ Cup Butter, Softened
½ Tsp. Ground Cinnamon
RASPBERRY SUACE
1/3 Cup Sugar
1 Tbsp. Cornstarch
¼ Cup Cold Water
¼ Cup Lemon Juice
¼ Cup Maple Syrup
2 Cups Fresh or Frozen Raspberries

Instructions

  1. Line a greased 13×9 baking dish with half of the bread.
  2. Spread the mustard over the bread.  Layer with ham, cheese, turkey and remaining bread.
  3. In a large bowl, whisk eggs, milk, sugar and vanilla, pour over top. 
  4. Cover and refrigerate overnight. 
  5. In a small saucepan, combine sugar and cornstarch. 
  6. Stir in water, lemon juice and maple syrup until smooth. 
  7. Add raspberries.  Bring to a boil; cook and stir until thickened, about 2 minutes. 
  8. Cool and store in refrigerator. 
  9. Remove casserole and raspberry sauce from refrigerator 30 minutes prior to baking and reheating. 
  10. Preheat oven to 375 degrees. 
  11. In a small bowl, mix topping ingredients; sprinkle over casserole. 
  12. Bake, uncovered, until golden brown, 30-40 minutes. 
  13. Warm sauce in microwave or on stovetop, and slightly cool prior to serving.
  14. Remove casserole from oven and let it for 10 minutes before cutting.  
  15. Serve with sauce.

RECIPE ADAPTED FROM MARY STEINER – TASTE OF HOME, DECEMBER 2018