Overnight Monte Cristo Casserole Food

OVERNIGHT MONTE CRISTO CASSEROLE

Steps:

• Butter a 9x12 casserole dish and set aside.
• Mix Dijon mustard, softened butter, and grated onion to blend.
• Spread mixture thinly on each slice of bread, and place one slice of ham and one slice of cheese within the crusts of two prepared slices to make a sandwich.
• Cut each sandwich into fourths, and then cut each fourth into triangular halves.
• Place the little triangles marching in rows lengthwise in the prepared casserole, with points up.
• In a separate mixing or batter bowl, beat the eggs just until lemony-looking; add milk and brown sugar, and whisk firmly until no lumps from the brown sugar show.
• Pour egg mix over the prepared sandwiches and cover the casserole with plastic wrap, sealing firmly, and place in refrigerator overnight, or for at least two hours.
• Preheat oven to 375 degrees F.
• While oven in preheating, remove casserole from refrigerator, take off plastic wrap and let rest on the counter to lose the "fridge chill".
• You may want to place the casserole on a rimmed cookie sheet to prevent spills during baking.
• Just before placing in oven, sprinkle lightly with paprika, more for effect than taste, really.
• Bake for 60 minutes, or until the center is set and the sandwich points are a nice golden brown.
• Let rest for ten minutes and then cut into individual serving portions.

MONTE CRISTO CASSEROLE

Steps:

• Preheat oven to 375^F.
• Pour milk in a microwaveable container and heat until hot.
• Whisk eggs in small bowl and add hot milk to eggs, blend.
• Cut French toast into 3/4 inch cubes; place in a large bowl.
• Pour egg mixture over bread cubes, toss gently, set aside.
• Combine ham, turkey, cheese and parsley in a bowl.
• Spray a 13x9x2 inch baking pan with cooking spray.
• Layer half the french toast cubes with half the meat mixture in bottom of pan.
• Repeat.
• Let stand for at least 10 minutes (It can be held overnight.) Set at room temperature for a few minutes before baking-or bake a little longer if it's cold.
• Bake 30-35 minutes until golden brown and set in center.
• Cool 10 minutes.
• Sprinkle with powdered sugar.
• Slice strawberries.
• Combine strawberries with strawberry ice cream topping in a small bowl.
• Cut casserole into squares.
• Serve topped with strawberry mixture.

MONTE CRISTO

Steps:

• Preheat a griddle and deep fryer to 350 degrees F.
• Butter the griddle. Dunk the Texas toast on both sides in the French Toast Custard and grill until golden brown. Flip and add 1 slice Swiss cheese to each slice of toast. Then add 3 ounces ham on top of 6 of the toast slices, then top the ham with another slice of Swiss cheese. Top each ham and cheese toast with a cheese only toast, to form 6 sandwiches. Cook until the cheese melts, then remove from griddle and cool. Dunk the cooled sandwiches in the pancake batter until fully covered and put into the fryer. Cook until golden brown on both sides, about 8 minutes. Serve with the Strawberry-Rhubarb Syrup.
• Beat the eggs well, then add the sugar and mix until emulsified and all the sugar has dissolved. Add the milk and vanilla and whisk until combined.
• Add the strawberries, rhubarb, sugar and maple syrup to a saucepot. Place over medium heat and cook until fruit is soft, about 20 minutes. Let cool slightly, then carefully puree with a hand blender.

MONTE CRISTO CASSEROLE WITH RASPBERRY SAUCE

Steps:

• Line a greased 13x9-in. baking dish with half of the bread. Spread mustard over bread. Layer with ham, cheese, turkey and remaining bread (dish will be full)., In a large bowl, whisk eggs, milk, sugar and vanilla; pour over top. Refrigerate, covered, overnight., 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. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly., Let casserole stand 10 minutes before cutting. Serve with sauce.