Description
A sweet-and-savory Monte Cristo casserole that combines croissants, ham, Swiss cheese, and raspberry preserves for a delightful brunch dish.
Ingredients
- 6 large croissants
- 3 tablespoons raspberry preserves
- 16 ounces deli-sliced ham
- 6 slices Swiss cheese
- 7 eggs
- 2 cups half-and-half
- 1½ tablespoons Dijon mustard
- Powdered sugar for dusting
- Maple syrup (optional)
Instructions
- Grease a square baking dish or a 9×13-inch pan.
- Slice each croissant in half horizontally and spread raspberry preserves on the bottom half. Layer with ham and a slice of Swiss cheese, then top with the other half.
- Cut each sandwich in half and arrange them snugly in the greased baking dish.
- Whisk together eggs, half-and-half, and Dijon mustard until well combined.
- Pour the custard mixture evenly over the sandwiches and gently press down.
- Cover with plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
- Preheat the oven to 375°F and remove the plastic wrap. Cover the dish with foil and bake for 40 minutes (30 minutes if using a 9×13-inch pan).
- Remove foil and bake for an additional 20 minutes until the center is set and the top is golden.
- Let the casserole rest for 10 minutes before dusting with powdered sugar and slicing to serve.
Notes
Serve warm with powdered sugar and maple syrup. Pair with fresh fruit salad or crispy bacon for a complete brunch spread.
- Prep Time: 120 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American