Filed Under: brunch, eggs, Ham, Lunch

Monte Cristo Casserole

We’ve transformed the Monte Cristo sandwich (essentially a fancy grilled cheese) into an easy- to-transport dish. Prepare this the night before and pop it into the oven to bake before serving so that it puffs up for a beautiful presentation.

April 29th, 2013

Recipe by LeeAnne Wright

6 Servings
Prep Time
15 Minutes
Cook Time
45 Minutes + 2 Hours Chilling
  • 12 slices egg bread (each ¼-inch thick)
  • 2 tbsp butter
  • 1 tbsp honey mustard
  • 1 cup grated old cheddar
  • 3 tbsp blueberry jam
  • 6 slices ham (thick cut)
  • 1 ½ cups grated Swiss or Gruyère cheese, divided
  • ¼ cup flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup raw mixed egg
  • ½ cup water
  1. Butter a 9 x 9–inch glass baking dish. Butter 4 slices of bread on one side. Cover the bottom of the baking dish with bread, buttered side down; spread mustard overtop each slice. Place a layer of cheddar cheese over bread. Top with 4 more pieces of bread spread with jam on top. Layer slices of ham over bread and top with 1 cup Swiss or Gruyère cheese. Top with remaining slices of bread and cover with remaining cheese.

  2. In a large bowl, whisk together flour, baking powder and salt. In a medium bowl, whisk together egg and water. Add wet ingredients to dry and whisk until smooth. Pour mixture over layered bread and cheese. Cover pan with plastic wrap and refrigerate at least 2 hours, or up to 24 hours.

  3. Preheat oven to 375ºF. Bake uncovered 25–30 minutes or until puffed and golden brown. Let cool 5 minutes before serving.

Nutrients Per Serving

329 calories, 22 g fat, 406 mg calcium, 477 mg sodium, 14 g carbohydrates, 0 g fibre, 20 g protein. Excellent source of vitamin B12, biotin, calcium, phosphorus and selenium; good source of vitamin D; source of iron.

Monte Cristo Casserole
Photography by Ryan Szulc

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