Title: Baked Ham and Swiss French Toast Casserole
Categories: Inn, Breakfast, Cookbook
Yield: 4 Servings
1 c Ham, finely chopped
1 c Swiss cheese, grated
1/4 c Mayonnaise
1/2 ts Mustard, not grainy
8 sl French bread
6 Eggs
1 1/4 c Milk, 2% lowfat
The night before serving, combine the ham, cheese, mayonnaise and mustard;
set aside. Lightly toast the bread in a toaster. Divide the ham mixture
evely over 4 slices of the bread. Top with the remaining 4 slices. Cut each
sandwich diagonally into 4 triangles. In a well-greased 9-by-9 inch baking
dish, stand each triangle upright on its outside edge, making 2 rows.
In a mixing bowl, beat the eggs and the milk and pour the mixture over the
triangles. Cover and refrigerate overnight.
Next morning, preheat the oven to 325 degrees. Bake the casserole,
uncovered, for 35 minutes, until set. Let the casserole stand about 5 to 10
minutes before serving. Slice between the sandwiches, and serve 3 or 4
triangles per person.
>From “Vive La French Toast!” by Gail Greco
Typos by Brenda Adams ; mc post 7/9/97
Recipe by: Boydville, The Inn at Martinsburg, West Virginia Posted to
MC-Recipe Digest V1 #663 by Badams on Jul 09,
1997