Monte Cristo Swiss Strata
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  • 16 ounces Deppeler’s Swiss cheese, shredded and divided (4 cups)
  • 11 loaf (1 pound) day-old Italian bread, cut into 24 slices (1/2-inch each)
  • 11/2 cup stone-ground mustard
  • 11 pound thinly sliced deli or fully cooked ham
  • 11/2 cup cherry or raspberry preserves
  • 18 large eggs
  • 13 cups milk
  • 11/2 teaspoon garlic powder
  • 11/2 teaspoon each salt and pepper
  • 1 Maple syrupInstructions Set aside 1 cup swiss for top. Spread 12 bread slices with mustard; layer each with ham and 1/4 cup swiss. Spread cherry preserves on remaining bread. Top swiss with bread slices preserves side down. Cut each sandwich diagonally into four triangles. Arrange sandwiches crusts up in a greased 3-quart or 13 x 9-inch baking dish. Whisk the eggs, milk, garlic powder, salt and pepper in a large bowl. Pour egg mixture over sandwiches. Sprinkle with reserved swiss. Cover and refrigerate overnight. Remove strata from the refrigerator 30 minutes before baking. Heat oven to 350°F. Bake, covered, for 45 minutes. Uncover; bake for 15 minutes longer or until a knife inserted near the center comes out clean and thermometer inserted in egg mixture reads 160°F. Let stand for 10 minutes. Serve with maple syrup.



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