Monte Cristo Bake

Monte Cristo Bake Recipe

Someone sent me this link, and I have to say, I am really tempted to make this. It's from Ever Parent, and it sounds so yummy....but just reading the recipe makes my arteries hurt a bit. But, if you still have your coupon from Maple Leaf for a free package of bacon like I do, this might be the way to use it up!

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Monte Cristo Bake
Published by Lisa
August 27th, 2010

You probably shouldn’t make this recipe. This recipe is evil, and full of all the things people aren’t supposed to eat. But maybe, if you have a special occasion (like Christmas breakfast) or you need to throw something together for dinner, maybe you should try it. Just once. And then you will declare it to be sinful and delicious, but yes… evil.

There are many versions of a Monte Cristo sandwich, and the version I used to eat at a local restaurant tasted a lot like this casserole version. The sandwich had ham and cheese sandwiched between two pieces of french toast and dipped in real maple syrup. In this version, the ham is replaced by bacon. If you like a certain popular fast food breakfast sandwich that has a touch of syrup flavor in it, you will love this recipe.

I hope you do try this recipe, your family will gobble it up and ask for seconds. (And after you try it, please destroy this recipe and never make it again.)

Yield: 10 -12 servings

Ingredients

* 1 pound bacon – cooked, drained, and crumbled
* 10 slices firm textured white bread, cut into 1″ cubes
* 8 ounces cheddar cheese, shredded
* 8 ounces monterey jack or swiss cheese, shredded
* 8 large eggs
* 3 cups milk
* 1/2 teaspoon salt
* 1/2 teaspoon ground dry mustard
* 1/8 teaspoon ground black pepper
* Real maple syrup for drizzling

Directions

Preheat oven to 350 degrees F

Butter or spray (non-stick spray) a 13×9 inch baking dish. Place the cubed bread in the bottom of the dish. Spread the shredded cheeses over the bread cubes, and then spread the crumbled bacon over the cheese.

In a large mixing bowl, whisk the eggs and milk, add the mustard, salt, and pepper and whisk until combined. Pour the egg mixture over the contents of the baking dish, making sure all the bread is moistened.

At this point, you can cover and refrigerate overnight or several hours, and just bake it when you are ready for it. Or, you can bake it right away. Bake for 45-55 minutes, until golden brown and puffy. Serve immediately with warm maple syrup for drizzling.