Overnight Monte Cristo Casserole

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READY IN: 1hr 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Butter a 9x12 casserole dish and set aside.
  • Mix Dijon mustard, softened butter, and grated onion to blend.
  • Spread mixture thinly on each slice of bread, and place one slice of ham and one slice of cheese within the crusts of two prepared slices to make a sandwich.
  • Cut each sandwich into fourths, and then cut each fourth into triangular halves.
  • Place the little triangles marching in rows lengthwise in the prepared casserole, with points up.
  • In a separate mixing or batter bowl, beat the eggs just until lemony-looking; add milk and brown sugar, and whisk firmly until no lumps from the brown sugar show.
  • Pour egg mix over the prepared sandwiches and cover the casserole with plastic wrap, sealing firmly, and place in refrigerator overnight, or for at least two hours.
  • Preheat oven to 375 degrees F.
  • While oven in preheating, remove casserole from refrigerator, take off plastic wrap and let rest on the counter to lose the "fridge chill".
  • You may want to place the casserole on a rimmed cookie sheet to prevent spills during baking.
  • Just before placing in oven, sprinkle lightly with paprika, more for effect than taste, really.
  • Bake for 60 minutes, or until the center is set and the sandwich points are a nice golden brown.
  • Let rest for ten minutes and then cut into individual serving portions.
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