Monte Cristo Casserole with Raspberry Sauce
Total TimePrep: 20 min. + chilling Bake: 30 min. + standing
Makes10 servings (1-3/4 cups sauce)
Made this for Father’s Day and it was a hit! My opinion was that the bottom bread was a little too soggy and make sure - it’s not in the instructions - to strain the raspberry sauce; just makes it more visually appealing. Everything else was spot on and I’ll definitely be making this again.
I wanted to love this. But the breads turned out so soggy that we couldn’t enjoy the sandwiches.
Loved the 'Baked MonteCristo'! We served it (increased half a loaf and more eggs, etc.). Did not use the brown sugar topping, nor the raspberry syrup. We prefer the savoury to the sweet with egg dishes. This is very easy to make the night before and bake the next morning. I had some homemade soups in the freezer and served that first. A niece brought freshly baked (and still warm) banana bread, and served that with a scoop of vanilla ice cream. (should I mention the mimosas?)
We enjoyed this recipe and found we liked the compliment of the raspberry syrup drizzled on top. I will make this one again!
Since this recipe did not have any reviews yet and it seemed like it would be great on my Easter buffet, I did make it. I made the recipe exactly as printed. The flavor is amazing; however, in a unanimous decision none of us would use the raspberry syrup for this recipe. I have already received one suggestion that if you top it with anything, use maple syrup. That person said it was awesome left over with the maple syrup. I have had it left over and preferred it just plain. It is not that the raspberry syrup isn't good. I think the syrup will be great on plain buttermilk pancakes or crepes. I plan to freeze it. It is just too much and takes away from the rest of the flavors going on in this easy, make ahead casserole. Will make it for company I have visiting this summer.