Monte Cristo Casserole

INGREDIENTS

• Butter, for greasing pan
• 12-16 slices of white sandwich bread
• 1 lb. deli ham
• 2 c. shredded Gruyère
• 6 large eggs
• 2/3 c. milk
• 1 tsp. kosher salt
• 1/2 tsp. Freshly ground black pepper
• 1/4 tsp. ground nutmeg
• Powdered sugar, for sprinkling
• Raspberry preserves, for serving

DIRECTIONS

1. Preheat oven to 375 degrees F. Grease a large, deep baking dish with butter.
2. Lay 6-8 slices of bread in an even layer in the bottom of the pan. Fold ham slices in half and place on top of the bread. Sprinkle about two-thirds of the cheese over the ham then top with more bread slices.
3. In a large bowl, whisk together egg, milk, salt, pepper and nutmeg. Pour mixture evenly over the bread slices. If you have time, cover the casserole and let it sit in the fridge for 30 minutes. Otherwise, top with remaining cheese and transfer immediately to oven to bake until the cheese is bubbly and the top is golden, about 35 minutes.
4. Sift powdered sugar over the casserole. Serve warm with raspberry preserves.