Upgrade your Thanksgiving leftovers with this sweet and savory Monte Cristo! Tender turkey meets sweet and tangy cranberry sauce, stuffing, and melty Swiss cheese, all sandwiched between slices of French toast!
Cook Time
10 minutes
Total Time
30 minutes
Yield
4 servings
Ingredients
10 oz roasted turkey (295 g), shredded
1 cup gravy (235 g)
8 slices brioche bread
¼ cup cranberry sauce (55 g)
¼ cup whole grain mustard (60 g)
8 slices swiss cheese
1 cup stuffing (235 g)
6 large eggs
⅔ cup milk (160 mL)
1 ½ teaspoons kosher salt
½ stick unsalted butter, divided
Nutrition Info
Calories 524
Fat 19g
Carbs 43g
Fiber 1g
Sugar 11g
Protein 41g
How to Make It
1. Step
Preheat the oven to 250°F (120°C).
2. Step
In a medium bowl, toss together the turkey and gravy until well combined.
3. Step
Spread 1 tablespoon of cranberry sauce over each of 4 slices of brioche. Spread 1 tablespoon of whole-grain mustard over each of the remaining slices of brioche. Place a slice of cheese on top of each piece of bread.
4. Step
Divide the turkey between 4 slices of bread, pressing down into a flat, even layer. Distribute the stuffing atop the turkey, spreading into a flat even layer. Place the other slices of bread, cheese-side down, over the stuffing and press down to adhere.
5. Step
In a 2-inch-deep, square baking dish, whisk together the eggs, milk, and salt until well combined.
6. Step
Melt 1 tablespoon of butter in a small skillet over medium heat.
7. Step
Dip a sandwich in the egg mixture and press down to coat. Flip the sandwich to coat the other side. Lift the sandwich from the egg mixture, letting the excess drip off, then transfer the sandwich to the pan and cook until the bottom is golden and crispy, about 3 minutes. Flip and continue cooking until the other side is golden and crispy, 3 minutes more. Transfer the sandwich to a baking sheet and place in the oven to warm through while you repeat with the remaining sandwiches, adding more butter to the pan between each.
