Monte Cristo Bake
3 cups milk
2 tablespoons Dijon mustard
1-1/2 teaspoons onion powder
1/4 teaspoon ground black pepper
6 BAYS English Muffins, any variety
8 ounces ham, cut into 1/2-inch cubes (1-1/2 cups)
8 ounces shredded Gruyere or Swiss cheese, divided
1/4 cup powdered sugar
3/4 cup raspberry preserves
Grease 9×13-inch baking dish.
Beat eggs, milk, mustard, onion powder and pepper in large bowl with whisk until blended. Cut muffins into quarters; add to bowl, separating all pieces. Add ham and half of the cheese; mix well. Pour mixture into baking dish, pressing muffins into egg mixture. Sprinkle with remaining cheese. Cover and refrigerate for six hours or overnight.
Heat oven to 350°F.
Bake, uncovered, for 38 to 40 minutes or until light golden brown and heated through. Let stand 10 minutes. Serve with powdered sugar and raspberry preserves.
10 to 12