Monte Cristo Breakfast Casserole

Bread
Breakfast
Brunch
PREP TIME:
30 minute

SERVES:

12

TOTAL COOKING TIME:

1 hour 15 min, plus overnight chilling
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INGREDIENTS
  • 2 1/2 cups milk
  • 8 eggs
  • 3 cloves garlic, minced
  • 1 to 1 1/2 lb round loaf country Italian break, cut into ten 1/2 inch thick slices
  • 1/4 cup Dijon-style mustard
  • 8 oz thinly sliced cooked ham
  • 6 oz (1 1/2 cups) Gruyere or Swiss cheese, shredded
  • 1/4 cup butter, softened
  • Powdered sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

DIRECTIONS

  1. 1.
    Grease a 3-quart baking dish. In a large bowl, whish together milk, eggs, garlic, 1/2 tsp salt, and 1/4 tsp black pepper.
  2. 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 and chill overnight.
  3. 3.
    When ready to cook, preheat oven to 350 F degrees. Uncover dish.
  4. 4.
    Bake 35 minutes or until golden and egg mixture is set. Remove and let cool for 10 minutes. Sprinkle with powdered sugar.