22 Reviews

It was good, but I thought the crust was too dry. I'd like to make it again but next time I'll try using 2 eggs and increasing the milk to 1 cup.

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AmandaMcG December 01, 2009

It has been a while since I cooked a dinner that there were no complaints about. This was fabulous. My kids and hubby loved it. We had it for dinner with a big garden salad. I baked it in my round 9 inch cast iron skillet and served it in "pie" wedges. I haven't tasted the one leftover piece, but I'm thinking it would be good cold and packed in a lunch box.

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Chef_Steph May 25, 2007

Although not quite as good as the Monte Cristo sandwiches at a local pub, this does have a great flavor. Hubby ate 3 pieces! I do recommend following the recipe exactly and using all-fruit spread. I used fruit preserves that I had on hand; they were a little watery after baking. This was my mistake, though...no fault of the recipe. We served these with fresh tossed salad and large glasses of milk. Yum! I like a little extra jam to slather on each bite!

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Ms B. December 10, 2003

This was sooo good! I have been wanting a Monte Cristo since I was diagnosed with celiac disease. So I switched the Bisquick with a gluten free pancake mix. Other than that I made the recipe as is, and it was ready after 20 minutes. I think next time I'll have to use more pancake batter, but it was still yummy!

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Kkikii August 17, 2009

What an inventive way to enjoy Monte Cristo at home! When we moved to AZ, I noticed there were no Bennigan's here! I thought my Monte Cristo's were over until I found this. Funny enough in this recipe my husband enjoys the preserves but he won't eat them if they're on the side at a restaurant. BTW this is great for breakfast left-overs if you have some fenicky family members that find it too weird for dinner.

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Grimm's Restaurant Tales February 25, 2008

Made for a quick lunch today since we happened to have all ingredients on hand. Minor changes were to use low fat Bisquick and shredded Swiss since that's what we had. I found a need for a bit more Bisquick, maybe another half cup with a quarter cup of milk; not sure if that's because of it being low fat or not. It was easy to put together and the only change was that I didn't include the fruit spread since we had a guest and wasn't sure if they'd like it. Baked perfectly in 30 minutes and I served with warmed raspberry preserves to spoon on top. We'll have this again I know.

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ReeLani February 16, 2008

I am sorry to say we did not care for this much, we did eat one piece each, but will not be making this again. I was surprised that all I really tasted was the bisquit.

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anymouse September 28, 2007

This is another one of those that the whole family loves. I doubled the recipe and made it in a 9x13. The kids were begging for more. We are actually having leftovers for breakfast in the morning. I will make this often.

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Queenofcamping August 22, 2007

I've made this for a couple of years. It is wonderful! :) I do use 3 cups bisquick, 1 cup milk and 2 eggs to help spread it easier. I also use jam not all fruit spread. Delish!

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SweetsLady April 17, 2007

This recipe is our favorite breakfast right now. We have already made it several times. I am alergic to strawberries and I like things sweet so we add 1/2 cups sugar to the bisquick batter and sometimes dip in syrup. Thanks.

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lalainia January 27, 2007
Monte Cristo Delights