Monte Cristo Casserole

Monte Cristo Casserole

Butter for greasing pan

12 - 16 slices white sandwich bread 

1 lb deli ham

2 cups Gruyere cheese, shredded 

6 large eggs 

2/3 cup milk

1 tsp kosher salt 

1/2 tsp black pepper 

1/4 tsp nutmeg

Powdered sugar for sprinkling

Raspberry preserves for serving 

Preheat oven to 375 degrees.  Grease a 9 X 13 baking dish with butter. 

Lay 6 - 8 slices of bread in an even layer in the bottom of the pan. Fold ham slices in half and place on top of bread, doubling ham as needed to ensure all ham is used. Sprinkle about two thirds of the cheese over the ham and top with remaining bread slices. 

In a large bowl whisk eggs, milk, salt, pepper and nutmeg. Pour mixture evenly over the bread slices. Cover casserole with foil wrap and let sit in fridge for a minimum of 30 minutes. 

Remove from fridge, top with remaining cheese and transfer to oven to bake until the cheese is bubbly and the top,is golden, approximately 40 minutes. 

If desired, sift powdered sugar over the casserole and serve warm with raspberry preserves.