Monte Cristo Casserole

It was been kind of a crazy couple of weeks. The cooking I have been doing is nothing really blog worthy. I am hoping to get back on the band wagon the next week or so. We had a lovely General Conference weekend with lots of yummy food! I made this for breakfast on Saturday (per the hubby's request) and I think I gained 5 lbs from this dish alone! I could eat the whole pan myself. This is one of our very favorite breakfasts!

Monte Cristo Casserole

adapted from real mom kitchen

2 packages (12.5 oz each) frozen french toast sticks, thawed

1 cup milk

6 eggs

1 1/2 cups thick sliced deli ham, diced

1 1/2 cups thick sliced deli turkey, diced

2 cups shredded Swiss cheese

2 tbsp dried parsley

powdered sugar

2 cups sliced fresh strawberries

1/2 cup strawberry jam

Preheat oven to 375 degrees. Cut the sliced french toast into 3/4 inch cubes.
In a bowl, whisk together milk and eggs.

In a large bowl, place half the french toast cubes and pour half of egg mixture over cubes. Toss gently with wooden spoon until well coated.

Place coated cubes in a greased 9x13 baking dish.

Layer half the ham, turkey, cheese and parsley on french toast.

Using same large bowl, mix remaining french toast cubes with the remaining egg mixture and toss till coated. Layer over meat and cheese, followed by remaining ham, turkey, parsley, and cheese.

Bake for 30-35 minutes or until golden brown. Remove from oven and let cool about 10 minutes.

While casserole bakes, wash and slice strawberries. Mix sliced strawberries with jam until well combined.

Sprinkle whole casserole or individual pieces with powdered sugar and top with strawberry topping.

Serves 6-12