Turn a classic Monte Cristo sandwich into a hearty savory bread pudding perfect for a crowd.

Today has been gray and drizzly. Although I generally don't like to bake in the summer, it just seemed to be the perfect day to make one of my favorite egg dishes - bread pudding.

This Monte Cristo Bread Pudding is unique in that is a savory bread pudding instead of a dessert. A perfect rainy summer evening meal.

Monte Cristo Bread Pudding

What you Need

4 eggs

1 cup heavy cream

1/2 cup milk

1 tablespoon Dijon mustard

Salt and pepper to taste

2 cups cubed French bread

1 cup turkey, cut into 1/2" cubes

1 cup ham, cut into 1/2" cubes

1 cup swiss cheese, cut into 1/2" cubes

1/2 cup gruyere cheese, cut into 1/2" cubes

1/2 stick butter, melted

Confectioners sugar for garnish

What you Do |

Whisk eggs, cream, milk, and mustard, salt and pepper in a 2 cup measuring cup and set aside.

Butter a 13"x 9" casserole dish and arrange the bread cubes in a single layer in the dish. Layer the meats and cheese on top of the bread, then cover with the remaining bread.

Carefully pour the egg mixture over the top, making sure to moisten all the bread.

Cover with plastic wrap, pressing down to soak the filling and refrigerate for at least 2 hours (or overnight).

Preheat the oven to 350 degrees. Bake for 20 minutes, then remove from the oven, brush top with melted butter and return to oven for another 25 minutes or until cheese is bubbling and the top is golden brown.

Serve immediately dusted with a bit of confectioners sugar and a nice cold glass of crisp Chardonnay, light a few candles and enjoy the rain!