MONTE CRISTO BREAKFAST CASSEROLE

Monte Cristo Breakfast Casserole image

Provided by Cheryl Peterson

Time 1h5m

Number Of Ingredients 17

CASSEROLE
1 lb day old loaf french bread, cut diagonally in to 24 slices (about ½ inch)
6 large eggs
1 c milk
1 c half and half
1 Tbsp prepared mustard
1 tsp vanilla extract
1/8 tsp pepper
1/2 tsp salt
6 slice smoked ham (cut in half)
6 slice swiss cheese (cut in half)
6 slice turkey (cut in half)
1/4 c butter, melted
TOPPING
1/2 c currant jelly
1/4 c water
1/4 can(s) half and half

Steps:

1. Using a pastry brush, butter a 9x13 inch baking dish.
2. Spread mustard on one side of the bread slices and arrange half the slices of bread in the bottom (mustard side up).
3. Layer Ham, Cheese and Turkey (in that order) over bread slices
4. Place the remaining bread slices (mustard side down) on top of the turkey layer.
5. Lightly brush remaining butter on top of bread slices.
6. In a large bowl, beat together eggs, milk, half-n-half and vanilla. Pour egg mixture over buttered bread slices, cover, and refrigerate overnight.
7. The next morning, preheat oven to 350 degrees F (175 degrees C).
8. Uncover pan and flip each sandwich. Let casserole sit out while oven preheats.
9. Bake casserole in preheated oven, uncovered, for 45 minutes.
10. While casserole is baking: combine jelly and water in a small saucepan; heat until melted. Add half-n-half and heat gently until thickened.
11. Serve sauce over plated casserole.