Monte Cristo casserole, deconstructed!

When I attended the University of Minnesota, one of my favorite restaurants was a Jewish deli in Golden Valley.   It made the best Monte Cristo I have ever had.  It was the ultimate in deliciousness: ham, turkey, and melted Swiss cheese between two slices of Challah, dipped in a French toast batter, and fried. 

Since then, I have tried to duplicate that wonderful sandwich, but it always seems to fall short.  Maybe the memory was more enticing than the reality!  Thankfully, attempting to recreate this gastronomic pleasure was a simple task.  Then my son decided he liked the sandwich as well.  All of sudden, one sandwich became three and the time required to make them tripled as well.  

While making a French toast casserole, the answer came to me.  With a few tweaks, I could duplicate the flavors of a Monte Cristo.  Preparation was simple and the casserole could be made the night before.  The next day, all I had to do was pop it in the oven and bake.  As an added benefit, the use of multiple eggs resulted in a soufflé-like texture, making the casserole light and fluffy!

This is one casserole that is just as satisfying for dinner as breakfast.  If there are any leftovers, heat them up for lunch! 

Jane’s Monte Cristo casserole

Loaf of day-old Challah or Brioche, broken into bite- size pieces, and toasted

8 oz. shredded Swiss cheese

1/2 lb. honey turkey, diced

1/2 lb. honey ham, diced

6 large eggs

3 c. cream

1 TB. maple syrup

1 tsp. vanilla

Dash salt and nutmeg

Optional:  Dash cinnamon

Powdered sugar

Raspberry/strawberry jam

Cut the load of bread into one-inch cubes.  Toast or leave out overnight.  The bread must be dry to absorb the “custard.”

Butter a deep 9” x 13” baking dish.  Layer a third of the bread crumbs on the bottom of the pan. On top, layer chopped ham, turkey, and shredded Swiss cheese. (NOTE:  It is important that the meat and cheese be in small enough pieces to allow the egg and cream mixture to pass through the layers!)  Top with another third of the bread cubes.  Create another layer of meat and cheese, and top with the remainder of the bread. 

In a large bowl, combine the eggs, cream, vanilla, salt, and nutmeg.   Whisk until the mixture is frothy. Place the baking pan on a cookie sheet, and pour the mixture over the top of the casserole, covering all ingredients. The liquid should fill the pan.  If it doesn't, add more cream. Cover the pan and let sit for one hour.  Then refrigerate for eight hours or overnight.

Remove the casserole from the refrigerator and let warm to room temperature. If desired, sprinkle a layer of shredded Swiss cheese on top.  Preheat the oven to 350 degrees.  Place the baking dish on a cookie sheet and bake for at least one hour, until the top is golden brown and a toothpick comes out clean.  Allow the casserole to cool.  Sprinkle with powdered sugar, and serve with raspberry or strawberry jam.  (Note:  If a more savory flavor is preferred, substitute the jam for Dijon mustard and eliminate both sugars.)

Jane’s Monte Cristo casserole, deconstructed

Loaf of day-old Challah or Brioche, broken into bite-size pieces, and toasted 

>Fat alert:  Challah and Brioche may be made with significant amounts of butter, and every loaf is different!. Check the ingredients. If fat is a dietary concern, substitute a light or reduced-fat bread. 

>Health alert:  Challah and Brioche may be made with a significant number of eggs.  It is important to check the ingredients!  

>Ingredient alert:  Any type of bread or bread product that will absorb the egg and cream mixture may be substituted. 

>Ingredient alert:  The bread cannot be eliminated in this recipe. 

8 oz. package shredded Swiss cheese

>Fat alert:  Swiss cheese is high in fat.  Fortunately, many reduced or no-fat versions are available.  In the alternative, a Mozzarella made with skim milk may be substituted.

>Health alert:  Cheese can contain significant amounts of salt.  Check the labels carefully for lower sodium versions. 

>Health alert:  Cheese is a dairy product.  If dairy is a concern, many vegan substitutes are available. However, it is important that the cheese be “meltable.” 

1/2 lb. honey turkey, chopped 

>Fat alert:  Honey turkey is generally low in fat.  However, there are always exceptions to the rule!  If using a processed brand, check the label carefully. 

>Health alert: Honey turkey can be sweetened with many things.  If sugar is a concern, check the label carefully. 

1/2 lb. honey ham, diced 

>Fat alert:  Honey ham can be high in fat.  If fat is a concern, a leaner ham may be used. If a processed brand is used, check the labels carefully!  In the alternative, the ham may be replaced with additional turkey.

>Health alert:  Honey turkey can be sweetened with many things.  If sugar is a concern, check the labels carefully.

6 large eggs

>Health alert:  If eggs are a dietary concern, eggs whites or an egg substitute, such as Better n’ Eggs or Egg Beaters, in comparable amounts, may be used.  

>Ingredient alert:  Do not eliminate, or reduce the amount of eggs or egg product used.  The eggs in this recipe are used to create a custard, resulting in a mock soufflé. When baked, the casserole will puff up!  However, use of an egg substitute may result in less rise.

3 c. cream

>Fat alert:  Cream is high in fat.  If fat is a concern, the best substitute is half and half.  Reduced fat and no-fat versions are available. 

>Health alert:  Cream is a dairy product.  A wide variety of non-dairy substitutes are available, including a non-dairy half and half, coconut cream or pureed silky tofu. 

>Ingredient alert:  Cream is used in the recipe to provide a creamy texture.  Half and half is the best substitute.

1 TB. maple syrup

>Health alert:  Maple syrup is a natural sweetener, but very high in sugar and carbohydrates.  If this is a dietary concern, it may be replaced with an artificial sweetener, such as Splenda brown sugar blend.

1 tsp. vanilla

Dash salt and nutmeg

Optional:  Dash cinnamon

Powdered sugar

Raspberry/strawberry jam

>Health alert:  Many jams are high in sugar.  Many reduced sugar versions are available.  In the alternative, smashed berries with just a touch of artificial sweetener may be used. 

(Follow the instructions above.)