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Make Ahead Baked Monte Cristo Casserole
This make Ahead Baked Monte Cristo Casserole is the perfect dish for brunch. You make it the night before and just pop it in the oven in the morning. No stress when you have guests staying over!!
Prep Time
5
minutes
mins
Cook Time
35
minutes
mins
Total Time
40
minutes
mins
Course:
Breakfast, Brunch
Cuisine:
American
Servings:
8
Calories:
413
kcal
Author:
Claire | Sprinkle and Sprouts
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Ingredients
US Customary
-
Grams
½
cup
cherry jam
2
tablespoon
Dijon mustard
1
tablespoon
butter
18
slices
of white sandwich bread
1
lb
sliced deli ham
2
cups
shredded cheese
(see notes)
½
teaspoon
chopped fresh rosemary
6
large eggs
⅔
cup
milk
½
teaspoon
salt
¼
teaspoon
freshly cracked black pepper
3
tablespoon
powdered sugar
Additional fresh rosemary
Instructions
In a small bowl, mix the jam and mustard together.
Grease a large deep baking dish with the butter.
Cut the crusts off the bread.
Lay out 6 slices of bread in an even layer in the bottom of the baking dish.
Spread them with half of the jam mixture.
Lay half the ham over the top and then sprinkle over half of the cheese.
Sprinkle over ¼ teaspoon of the fresh rosemary.
Top with 6 slices of bread.
Spread this bread with the remaining jam.
Top with the remaining ham, the remaining cheese and rosemary.
Finish with the last 6 slices of bread.
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.
Serve sprinkles with powdered sugar and an additional sprinting of rosemary.
Notes
I use a mixture of Swiss, gruyere and cheddar cheese.
Nutrition
Calories:
413
kcal
|
Carbohydrates:
37
g
|
Protein:
22
g
|
Fat:
18
g
|
Saturated Fat:
7
g
|
Cholesterol:
148
mg
|
Sodium:
1110
mg
|
Potassium:
273
mg
|
Fiber:
1
g
|
Sugar:
14
g
|
Vitamin A:
355
IU
|
Vitamin C:
1.5
mg
|
Calcium:
272
mg
|
Iron:
2.7
mg
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