Monte Cristo Bake

New Years' Day wouldn't be the same without an epic brunch. This Monte Cristo Bake is a play off a classic, buttery Monte Cristo sandwich. With French toast as the bread, a cheesy, meaty filling, and a topping of tart raspberry puree, this meal will be sure to satisfy all your guests and start the year off on a healthy, macro-friendly note!

* Note: This works extremely well to make ahead! Just prep the dish the night before, let sit in the fridge overnight and bake in the morning. 

Monte Cristo Bake

Monte Cristo Bake

Important Information

  • Prep Time: 15 minutes

  • Cook Time: 30 minutes

  • Total Time: 45 minutes

  • Yield: 4 sandwiches

Nutrition

  • Serving Size: 1 sandwich

  • Calories: 326

  • Fat: 6 grams

  • Carbohydrates: 31 grams

  • Protein: 37 grams

Ingredients

  • 8 slices light whole wheat bread (recipe uses Trader Joe's brand)

  • 3/4 cups liquid egg substitute

  • 1/3 cup unsweetened almond or cashew milk

  • 1/2 teaspoon ground cinnamon

  • pinch salt

  • 3-4 packets stevia, or a squeeze of liquid stevia

  • 8 ounces roasted deli turkey

  • 4 ounces deli ham

  • 4 slices light swiss or Havarti cheese slices (recipe uses Trader Joe's lite Havarti cheese)

  • 200 grams (about 1 cup) raspberries (frozen or fresh)

  • powdered sugar to garnish

  • Instructions

Instructions

  1. Spread 8 slices of bread out on a baking sheet.

  2. Broil on low for 1-2 minutes per side, until lightly toasted. Set aside.

  3. Preheat oven to 350, but skip this step if making ahead for the next day.

  4. Combine egg substitute, milk, cinnamon, salt, and stevia in a large bowl until well blended.

  5. Dip 4 slices of bread into the egg mixture, being sure to soak them thoroughly until they absorb some liquid. Place these slices into the bottom of a baking dish.

  6. Layer 2 ounces turkey, 1-ounce ham, and one slice of cheese on top of each slice of bread.

  7. With the remaining slices of bread, soak each in egg mixture until moist, and layer on top of each existing serving to make 4 sandwiches. If baking in the morning, cover with plastic wrap and let sit overnight.

  8. Bake for 30 minutes until bread is toasty and has soaked up the egg mixture.

  9. Add raspberries to a bowl, and mash with a fork to create the fruit topping. If you'd like it thinner like a puree, add to a food processor instead.

  10. Divide the topping evenly between the 4 sandwiches, either serving on top of the sandwich or on the side for dipping.

  11. Sprinkle with powdered sugar if desired, and serve maple syrup for additional sweetness. Enjoy!

Monte Cristo Bake

Monte Cristo Bake

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RecipesJulie LedbetterComment