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Monte Cristo Easter Brunch Casserole

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Monte Cristo Easter Brunch Casserole is an ideal recipe for holiday brunches. Different sliced meats really complement the fruit and sweet crust of this holiday casserole. Plus, what's better than a breakfast topped with powdered sugar? This recipe easily serves 10-15 people so you know that there will be more than enough to go around.

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Monte Cristo Easter Brunch Casserole 1 Picture

Ingredients

  • STRAWBERRY COMPOTE:
  • 12 large eggs
  • 3 cups heavy cream (you can substitute half and half)
  • 1/2 cup powdered sugar, plus a few tablespoons to garnish
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2 loaves of crusty french bread…a little stale is actually good
  • 1 pound smoked turkey, sliced thin
  • 1 pound sliced Swiss cheese
  • 1 pound honey ham, sliced thin
  • 1/2 cup strawberry jam
  • 1/2 cup apple sauce (one single serving container is perfect)
  • 1/2 cup fresh sliced strawberries
  • 2 tablespoons butter
  • 1 teaspoon vanilla

Details

Adapted from allfreecasserolerecipes.com

Preparation

Step 1

Place eggs, heavy cream, powdered sugar, cinnamon and vanilla into a large bowl and whip with mixer on high until well blended.

Next place bread in casserole dish, overlapping slices slightly and pour half of the egg mixture over the bread.

Layer sliced turkey over the bread, then the swiss cheese and top with sliced ham.

Add another layer of French bread slices and pour the remaining egg mixture on top.

Cover with foil and bake at 350° for 25-30 minutes, then remove foil and bake for another 10-12 minutes until top is golden and crispy.

While your casserole is cooking, begin preparing a wonderful, warm strawberry compote to spoon over the top of individual servings

TOPPING DIRECTIONS:
Mix strawberry jam, butter, apple sauce, and vanilla into a small saucepan on medium heat. Cook until the jam breaks down and the mixture thins.

After mixture has thinned, add in sliced strawberries and continue cooking until mixture begins to simmer. Take off of direct heat, but keep it warm until ready to eat.

Makes 10-16 servings
Can be scaled down by half

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