Monte Cristo Breakfast Strata
French toast vibes, Monte Cristo flavors, and a little custard-y magic - this Breakfast Strata is fast, easy, and pure brunch perfection.
here’s what you’ll need
a loaf of brioche bread, cubed into 1.5 inch pieces
1/2 pound thinly sliced deli ham
4 eggs
1 cup milk
1 cup shredded Swiss cheese
powdered sugar
1.5 cup raspberry preserves
1 cup raspberries
salt
pepper
here’s what you’ll need to do:
Preheat oven to 325 degrees.
In a small pan, combine raspberry preserves and fresh raspberries.
Cook on stovetop over medium heat, stirring occasionally, until raspberries are heated through and combined.
Remove from heat and set aside to cool.
Grease a 9x13-inch baking dish.
Good To Know: If you go with a smaller baking dish, you’ll get more height on your finished product - so this is your chance to decide what you prefer aesthetically.
Spread the cubed brioche evenly in the baking dish and tuck small bundles of sliced ham throughout.
Sprinkle shredded cheese over top.
In a medium bowl, whisk together eggs, milk, and a generous pinch of salt and pepper.
Evenly pour the egg mixture over your bread in the baking dish.
Cover with foil and bake for 40 to 50 minutes, or until the strata is set and a knife inserted into the center comes out clean.
Remove foil and increase the oven temperature to 375 degrees to bake for an additional 5 to 10 minutes, or until the top is golden and crispy.
Remove strata from the oven and let it cool slightly.
Cut strata into slices and serve dusted with powdered sugar and a drizzle of raspberry sauce.
YUM.