A Monte Cristo is a fried ham and Swiss cheese sandwich that is usually served with raspberry jam on the side and powdered sugar dusted on top. The sweet jam compliments the salty ham and cheese and the whole presentation takes something that we take for granted – like a sandwich – and dresses it up for a night on the town. After every night on the town, however, there comes the morning after and this recipe for Monte Cristo bread pudding is a perfect morning-after dish.
If you’ve recently had a ham or a roast turkey for dinner, this is a great way to use up some of the leftovers. It is a savory bread pudding rather than the sweet puddings that we are used to, but it still has the sweet finish of the jam and sugar.
There’s no frying involved here – just baking – which makes it easier to make than a Monte Cristo sandwich. I like making individual portions of bread pudding because it keeps the presentation pretty until the very last bite is finished, but you can also make just one large bread pudding and then spoon portions onto plates, serving the jam and sugar on the side.
Can you make this in an 8×8 casserole instead?
I ordered your air fryer. Can’t wait to get it!!
Thank you!!
You can make a larger version of this dish in a 3qt. soufflé dish or baker. Grease the dish with butter, fill and cover loosely with aluminum foil. Bake at 350°F for 30 minutes. Remove the foil and bake an additional 20 to 25 minutes until the custard is set and top is light brown.
Is the sugar and jam a usual thing for for Monte Cristo sandwiches? I will try this one up to and not inclding the sugar and jam I think!😁
Yes, it is tradition to dust a Monte Cristo with sugar. I’m not a sugar lover, myself, but this is surprisingly tasty – especially with the jam.
ML
Can this be made with ham only?
Yes it sure can! Just increase the amount a little and omit the turkey breast.
Must half and half be used?Would whole milk work?
Yes you could use whole milk for this recipe.
Advice for making ahead, transporting to party destination and reheating?
You can mix everything together and refrigerate it in the baking dish overnight. You then can bake it right before you leave for your destination and pop it in the oven for about 15 minutes before serving. Make sure to remove it from the fridge at least 30 minutes before baking so it comes to room temperature. Top with the powdered sugar right before serving.