OVERNIGHT MONTE CRISTO CASSEROLE

Overnight Monte Cristo Casserole image

Provided by Cinnamom in Illinois

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 10

12 slices firm sandwich bread
6 slices deli ham
6 slices alpine lace swiss cheese (Baby Swiss Cheese is a good substitute)
1 tablespoon Dijon mustard
3 tablespoons butter, softened
1/8 cup grated onion
6 eggs
1 cup milk
1/8 cup packed brown sugar
1 dash paprika

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.