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Monte Cristo Casserole with Raspberry Sauce Recipe Taste of Home

Preparation. Preheat oven to 375º F and lightly grease a 9x13-inch baking dish with non-stick spray. In a large bowl, whisk together eggs and milk until combined. Season with mustard powder, salt and pepper, if using, then gently fold in cubed French toast.

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Preheat oven to 375°. Remove casserole from refrigerator while oven heats. In a small bowl, mix topping ingredients; sprinkle over casserole. Bake, uncovered, until golden brown, 30-40 minutes. Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in water, lemon juice and maple syrup until smooth. Add raspberries.

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Lay the bread out on a big board to assemble. Cut the "sandwiches" in triangles. Place the pieces in a 9×13 pan, tips up! Pour the egg mixture over the sandwiches; cover with foil or plastic wrap and refrigerate up to 2 days. In the morning, preheat the oven, remove the covering, and bake according to directions!

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Preheat oven to 350 degrees and spray an 8x10 baking dish with vegetable oil spray. Line the baking dish with half of the bread. Layer with ham, turkey, cheese and the rest of the bread. In a large bowl whisk together the eggs, milk, dijon mustard, sugar, salt and pepper until smooth. Pour mixture over the bread carefully.

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Step 1 Preheat oven to 375 degrees F. Grease a large, deep baking dish with butter. Step 2 Lay 6-8 slices of bread in an even layer in the bottom of the pan. Fold ham slices in half and place on.

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Preheat oven to 350 degrees. Prepare French toast sticks, ham, turkey, Swiss cheese and parsley as indicated in the ingredient list. Layer the first 5 ingredients in a 9 x 12 baking dish in the order listed. Whisk eggs and milk in a bowl. Evenly pour egg mixture over ingredients in the baking dish.

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Pour the egg mixture over the bread, meat, and cheese layers. Cover with plastic wrap and refrigerate for 1 hour or up to overnight. When ready, preheat the oven to 350°F. Remove the plastic wrap and bake 40 minutes, or until the edges are golden brown and the casserole doesn't jiggle. Let the casserole cool slightly.

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In a large jug, whisk together the egg, milk, salt and pepper. Pour the egg mixture evenly over the bread slices. Cover with cling wrap and leave in the fridge overnight (or for at least half an hour) Preheat oven to 190ºC/375ºF. Bake for 35-40 minutes until golden brown and cooked through.

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In a large measuring cup or bowl, whisk together the eggs, milk, and a dash of salt and pepper. Pour the egg mixture over the croissants, being sure to cover all areas. Cover the casserole with tin foil and bake in the oven for 30 minutes. Then remove the foil and bake for another 10 minutes.

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Sprinkle with the ham and cheese. In a small bowl, whisk the dijon mustard with 1 tablespoon water. Drizzle over ham, cheese and bread. Top with remainder of cubed bread. In a medium bowl, whisk eggs, milk, sugar, vanilla, salt and pepper. Pour over top of casserole. Cover and refrigerate at least 2 hours or overnight.

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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.

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In a large bowl whisk together eggs, half-and-half, salt, and onion powder until well blended and smooth. Set aside. In a 9×13-inch deep casserole dish line the bottom with 4 full slices of bread and 2 half slices to fill in the end gaps. Using half of the mustard, slather each slice of bread.

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Preheat oven to 375 degrees. Line a greased 13×9-in. baking dish with half of the bread. Spread mustard over bread (if using). Layer with ham, cheese, turkey and top with remaining bread slices (dish will be full). In a large bowl, whisk together eggs, half & half, nutmeg and pepper. Pour over bread.

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In a small bowl, whisk together the half and half, eggs, salt and pepper. Pour the entire mixture over the bread being sure to coat everything. Press down on the casserole with a place so all the bread begins to absorb the mixture. Bake for 40-50 minutes or until the custard is set and the top is puffed and golden brown.

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Whisk eggs, milk, sugar, and vanilla together in a large bowl and then pour over the top, evenly coating the bread. Cover and refrigerate overnight. The next morning, preheat the oven to 375 degrees. Meanwhile, remove casserole from refrigerator. Mix topping ingredients together in a small bowl, and then sprinkle over the casserole.

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Lightly press the croissants into the egg mixture if needed to let them soak it up. 7 eggs, 2 cups half and Half, 1½ Tablespoons Dijon mustard. Cover with plastic wrap then chill the casserole for at least an hour but for up to two days. Remove the casserole from the refrigerator when you preheat the oven to 375°F.