Monte Crisco Breakfast Casserole




2 1/2 cups milk
8 eggs
1/2 teaspoon salt
1/4teaspoon ground black pepper

1 teaspoon dry mustard
1 1 pound round loaf country Italian bread, cut into ten 1/2-inch thick slices
1/4 cup seedless raspberry jam
8 ounces thinly sliced cooked ham
8 ounces thinly sliced Swiss cheese

1/2 cup shredded Swiss cheese

1/4 cup butter, soften


  • Grease a 3-quart baking dish. In a large bowl whisk together milk, eggs, 1/2 teaspoon salt,1/4 teaspoon black pepper and mustard.
  • Spread half the bread slices with jam, then top with ham and cheese. Spread remaining bread slices with butter then place buttered sides down on cheese. Cut each sandwich diagonally into four triangles. Arrange points up in the prepared baking dish. Pour egg mixture over sandwiches. Sprinkle with remaining cheese. Cover; chill overnight.
  • Preheat oven to 350 degrees F. Uncover dish. Bake 35 minutes or until golden and egg mixture is set. Remove. Let cool 10 minutes. Sprinkle with powdered sugar.

To dry bread, preheat oven to 325 degrees F. Arrange slices on the baking sheet, overlapping as necessary. Bake for 10 to 15 minutes or until dry; cool.



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