Monte Cristo Casserole

Ingredients

• 1 loaf French bread cut into 20 slices
• 2 tablespoons Dijon mustard
• 1/2 pound Deli Ham Boars Head Tavern
• 1/2 pound Baby Swiss
• 1/2 pound Turkey optional
• 6 large Eggs
• 1 cup Milk
• 1/2 cup Cream or sub with milk
• 2 teaspoons Vanilla
• Cinnamon add to egg mixture
• TOPPING
• 1/2 cup Brown sugar packed
• 1/4 cup Butter softened
• 1/2 teaspoon Cinnamon ground
• RASPBERRY SAUCE serve on side, optional
• 12 oz Raspberries Fresh or frozen
• 1/2 Lemon freshly squeezed
• 1 tablespoon Butter salted or unsalted
• 1 pinch Salt possibly more
• 1 1/2 cup Sugar more to taste
• 2 tablespoon Cornstarch
• 2 tablespoon Water
• 4 tablespoon dark rum
• 1 tablespoon Vanilla

Instructions

1. 1. Lined a greased 13 x 9 baking Dish with half the bread. Spread mustard over bread. Layer with ham, cheese, (and turkey). Top with remaining bread.
2. 2. In a large bowl, whisk eggs, milk, sugar, and vanilla. Sprinkle in cinnamon to taste. Pour over top. Refrigerate, covered overnight.
3. 3. Preheat oven to 375. Remove casserole from refrigerator while oven heats. In a small bowl, mix topping ingredients, spread on top of bread.
4. 4. Bake uncovered, until golden brown, 30 - 40 minutes.
5. 5. In a small saucepan mix raspberries, lemon, sugar, butter, and salt. Bring to a soft boil until raspberries are broken down. Remove from heat. Mix corn starch and water and add to mixture along with vanilla and rum. Mix well.
6. 6. Let casserole stand before cutting. Serve with sauce.