Description:
A great holiday mix of seasonal Egg Nog and ever popular Monte Christo Sandwich
Ingredients:
2 12.5oz packages frozen french toast slices (or make your egg nog french toast)
1 cup Egg Nog
6 eggs
1 cup diced Thick Deli Turkey
1 cup diced Thick Deli Honey Ham
2 cups Shredded Gruyere or Swiss
.25 cup fresh parsley chopped
.5 cup rasberry preserves or jam
1 24oz container frozen rasberries thawed and drained or 2 cups fresh ones
Directions: Preheat oven to 375. Cut the slices of thawed French toast into 3/4 inch cubes. In a bowl, whisk together egg nog and eggs. In a large bowl, place half of the French toast cubes. Pour half of the egg mixture over the cubes and toss gently with spatula. Toss until cubes are well coated. Place the French toast cubes in a 9" x 13" baking dish that has been sprayed with non-stick spray. Next layer half of the ham, turkey, parsley and cheese on the French toast cubes. Using your same large bowl, toss together the remaining French toast cube and egg mixture to coat. Place the rest of French toast cubes in an even layer in the baking dish followed by layers of the remaining ham, turkey, parsley, and cheese. While the casserole bakes, combine the sliced raspberries with the jam. Bake for 30-35 minutes or until golden brown and set in center. Remove to cooling rack; cool 10 minutes.
Cut into 8-12 squares. Sprinkle the top of each square with a dusting of powdered sugar followed by a spoonful of the raspberry mix. Enjoy!!!
