Monte Cristo Casserole

Add half of the cubed bread to the bottom of the prepared baking dish.

Top the bread with half the turkey, half the ham, half the Swiss cheese, and half the cheddar cheese.

Repeat this layering process (bread, meats, cheeses) with the remaining ingredients; set aside momentarily. Tip - If you are prepping this in advance as a make-ahead recipe, stop now. Refrigerate, and bake off the next day. See the Notes at the bottom of the recipe card for more details and info.

To a large bowl, add the eggs, milk, and whisk well to combine.

Evenly pour the mixture over the ingredients in the baking dish and bake for about 40 minutes, or until the top is lightly golden brown and the center is not jiggly. Baking Tips - All ovens vary and so keep an eye on your casserole and be the judge when it's done or not. I prefer to bake this casserole uncovered, on the middle oven rack, and find it important to rotate my bakish dish once midway through baking for the most even cooking and browning. 

Optionally dust with confectioners' sugar (place a bit in a small fine mesh strainer) and dust. Optionally also serve with raspberry jam. Flavor Notes - For me, the dish is a great balance of savory with a bit of sweet. However, if you don't like to mix any sweet flavors with your savory, then omit the confectioners' sugar and jam. Storage - Recipe will keep airtight in the fridge for up to 3 days. Reheat gently in the microwave or oven, as desired. For freezer storage, see Notes below.