Monte Cristo Pie

In 'Pot Pies' by Diane Phillips

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 1  lb  loaf good sandwich-type  bread, crusts removed
• 3⁄4 lb  black forest ham, thinly sliced
• 3⁄4 lb  thinly sliced turkey (or 3 cups cooked cubed turkey)
• 3⁄4 lb  sliced swiss cheese
• 1⁄2 cup  grated swiss cheese
• 10  eggs
• 2 1⁄4 cups milk
• 1  cup heavy cream
• 1  teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 3  tablespoons  melted butter

Directions

1. Grease a 13 x 9 inch ovenproof casserole dish.
2. Place 1/3 of bread slices in the casserole, to make a single layer.
3. Top the bread with half the ham, turkey, and sliced cheese.
4. Repeat with another layer of bread, ham, turkey, and cheese.
5. Use remaining third of the bread for the top crust.
6. In a large mixing bowl, whisk together the eggs, milk, cream, salt, and pepper.
7. Pour the mixture over the layers of bread in the casserole, tilting the casserole to make sure the liquid is evenly distributed.
8. Brush the top with melted butter and cover the dish with plastic wrap.
9. Refrigerate the casserole for 12 hours, or up to 24 hours before baking.
10. Preheat the oven to 350°.
11. Remove the plastic wrap from the casserole, sprinkle the top with the grated Swiss cheese, and bake the pie for 45-55 minutes, until it is puffed and golden.
12. Remove from the oven, allow to stand for 5 minutes, and cut into squares to serve.