Monte Cristo Casserole With Raspberry Sauce

• 1 loaf (1 pound) French bread, cut into 20 slices
• 2 tablespoons Dijon mustard
• 1/2 pound sliced deli ham
• 1/2 pound sliced Swiss cheese
• 1/2 pound sliced deli turkey
• 6 large eggs
• 1-1/2 cups whole milk
• 2 teaspoons sugar
• 2 teaspoons vanilla extract
• 1/2 cup packed brown sugar
• 1/4 cup butter, softened
• 1/2 teaspoon ground cinnamon
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1/4 cup cold water
• 1/4 cup lemon juice
• 1/4 cup maple syrup
• 2 cups fresh or frozen raspberries

1. Line a greased 13x9-in. baking dish with half of the bread. Spread mustard over bread. Layer with ham, cheese, turkey and remaining bread (dish will be full).
2. In a large bowl, whisk eggs, milk, sugar and vanilla; pour over top. Refrigerate, covered, overnight.
3. Preheat oven to 375u0b0. Remove casserole from refrigerator while oven heats. In a small bowl, mix topping ingredients; sprinkle over casserole. Bake, uncovered, 30-40 minutes or until golden brown.
4. Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in water, lemon juice and maple syrup until smooth. Add raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly.
5. Let casserole stand 10 minutes before cutting. Serve with sauce.

bread, mustard, deli ham, swiss cheese, deli turkey, eggs, milk, sugar, vanilla, brown sugar, butter, ground cinnamon, sugar, cornstarch, cold water, lemon juice, maple syrup, frozen raspberries

Taken from www.tasteofhome.com/recipes/monte-cristo-casserole-with-raspberry-sauce/ (may not work)