Monte Cristo Casserole with Raspberry Sauce Recipe

Ingredients
1 loaf (1 pound) day-old Italian bread, cut into 1-inch slices
2 tablespoons Dijon mustard
1/2 pound sliced deli ham
1/2 pound sliced Swiss cheese
1/2 pound sliced deli turkey
6 large eggs
1-1/2 cups milk
2 teaspoons sugar
2 teaspoons vanilla extract

TOPPING:
1/2 cup packed brown sugar
1/4 cup butter, softened
1/2 teaspoon ground cinnamon

RASPBERRY SAUCE:
1/3 cup sugar
1 tablespoon cornstarch
1/4 cup cold water
1/4 cup lemon juice
1/4 cup maple syrup
2 cups fresh or frozen raspberries

Directions

1. Line a greased 13x9-in. baking dish with half of the bread. Spread mustard over bread. Layer with ham, cheese, turkey and remaining bread (dish will be full).
2. In a large bowl, whisk eggs, milk, sugar and vanilla; pour over top. Refrigerate, covered, overnight.
3. Preheat oven to 375°. Remove casserole from refrigerator while oven heats. In a small bowl, mix topping ingredients; sprinkle over casserole. Bake, uncovered, 30-40 minutes or until golden brown.
4. Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in water, lemon juice and maple syrup until smooth. Add raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly.
5. Let casserole stand 10 minutes before cutting. Serve with sauce. 

Yield: 12 servings (1-3/4 cups sauce).

http://www.tasteofhome.com/recipes/monte-cristo-casserole-with-raspberry-sauce