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Monte Cristo Casserole with Raspberry Sauce Recipe

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This recipe for Monte Cristo Casserole with Raspberry Sauce, by , is from Joey Pavia personal favorites for 44 years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joseph Pavia

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf (1lb.) French Bread, TOPPING RASPBERRY SAUCE
cut into 20 slices cup packed brown sugar ⅓ cup sugar
lb. sliced deli ham cup butter, softened 1 tbsp. cornstarch
lb. sliced deli turkey tsp. ground cinnamon cup cold water
lb. sliced Swiss cheese cup lemon juice
2 tbsp. Dijon mustard cup maple syrup
6 large eggs 2 cups fresh or frozen
1 cups whole milk raspberries
2 tsp. sugar
2 tsp. vanilla extract

Directions:
Directions:
1. Line a greased 13x9" baking dish with half the bread. Spread the mustard over the bread. Layer with
ham, cheese, turkey and remaining bread. (dish will be full).
2. In a large bowl, whisk eggs, milk, sugar, vanilla: pour over top. Refrigerate, covered, overnight.
3. Preheat oven to 375. Remove from refrigerator while oven heats.
4. In a small bowl, mix topping ingredients; sprinkle over casserole. Bake, uncovered, until golden brown,
30-40 minutes.
5. In a small saucepan, combine sugar and cornstarch. Stir in water, lemon juice and maple syrup until
smooth. Add raspberries. Bring to a boil; cooked stir until thickened, about 2 minutes. Cool slightly.
6. Let casserole stand 10 minutes before cutting. Serve with sauce. 3 tbsp. per piece.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
handed to me by chef at The Woodlands in Wilkes Barre, PA 1976..

 

 

 

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