If you can’t choose between sweet or savory when it comes to brunch, now you don’t have to. This Sweet & Savory Blueberry Monte Cristo French Toast has something for everyone!
Imagine biting into a crispy and slightly sweet piece of French toast only to be surprised and delighted it’s been filled with a sweet cream cheese and blueberry spread, tender slices of ham and turkey in addition to some gooey melted cheddar cheese. Heaven, right? You bet! This recipe original for Blueberry Monte Cristo French Toast I developed for #BrunchWeek 2018 is everything I’d hoped it would be…and more!
The idea for this Blueberry Monte Cristo French Toast came to me as I was thinking about the incredible ingredients I had to work with thanks to this year’s sponsors of #BrunchWeek 2018.
The ingredient list for making Blueberry Monte Cristo French Toast;
- Eggs (I prefer Eggland’s Best)
- Brioche Bread Slices
- Cream Cheese
- Blueberry Bakery Emulsion, preferred (from LorAnn), or Vanilla Extract
- Cheddar Cheese (I prefer Cabot Cheese)
- Ham Slices
- Turkey Slices
- Fresh Blueberries
- Confectioners Sugar (optional)
The easy steps for making Blueberry Monte Cristo French Toast;
Place the brioche slices in the oven at 300 degrees for 30 minutes to dry. Meanwhile, stir the softened cream cheese with the LorAnn Blueberry emulsion (or vanilla extract) until smooth and creamy.
Once the bread is dry on both sides (and cooled) spread the blueberry cream cheese liberally on each slice of bread. Top one side of each blueberry cream cheese bread slice with fresh blueberries.
Top the blueberries with one slice each ham, and one slice each of turkey, and finish with a generous heap of shredded Cabot white cheddar cheese on each sandwich. Place the top of the sandwich (cream cheese side down) on the shredded cheese and press gently. Place the sandwiches into a preheated 325-degree oven just until the shredded cheddar has melted and the sandwich is “glued” together. This will make it easier to flip the sandwich in the egg mixture.
Once the sandwiches are out of the oven, press them firmly together. In a shallow bowl, whisk together 3 eggs and approximately ½ cup of milk along with a pinch of salt.
Place the sandwiches into the egg mixture and allow them to soak up the eggs for at least 30 seconds. Carefully flip the sandwiches and allow them to soak up the egg mixture for an additional 30 seconds. Remove the Monte Cristo sandwiches to a board or parchment paper and allow them to sit for at least 10 minutes.
Melt approximately one tablespoon of butter in a large skillet and fry each sandwich on both sides in the butter until deeply golden brown. Keep warm until ready to serve.
Lightly dust the top of each sandwich with confectioners sugar before serving, and enjoy this Blueberry Monte Cristo French Toast!
If you’re familiar with Monte Cristo sandwichs you probably already know that they’re traditionally served with some type of sweet jam dipping sauce. However, with my Kudos Kitchen Blueberry Monte Cristo French Toast, since the sweet fruit is already inside the sandwich I’ve done away with that pesky dipping step! 😉
Blueberry Monte Cristo French Toast
- 6 slices brioche bread
- 1 8 - ounce block cream cheese, softened
- 1 teaspoon blueberry bakery emulsion, or vanilla extract
- ½ cup fresh blueberries
- 4 ounces cheddar cheese shredded
- 3 slices turkey lunch meat
- 3 slices ham lunch meat
- 3 large eggs
- ¼ cup milk
- ¼ teaspoon coarse salt
- Place the bread slices on a baking sheet and bake at least 30 minutes at 300-degrees to dry out the bread. Flip halfway through the baking. Remove from the oven and cool. Set aside.
- In a medium bowl, stir together the cream cheese and blueberry emulsion until smooth and creamy.
- Spread the flavored cream cheese liberally on one side of each slice of bread.
- Top three of the cream cheese slices of bread with fresh blueberries, pressing them gently into the cream cheese.
- Top each of the three sandwich bottoms (with the blueberries) with a slice of turkey and a slice of ham.
- Add shredded cheddar cheese evenly to each sandwich on top of the lunch meat and then press the sandwich top (cream cheese layer down) on top of the filling.
- Place the assembled sandwiches into the 300-degree oven for approximately 10-15 minutes, or until the cheddar cheese has melted.
- Remove the sandwiches from the oven and press them firmly to adhere all the ingredients together.
- In a shallow dish or bowl, whisk together the eggs, milk, and salt.
- Place each sandwich in the egg mixture and allow the bread to sit for 30 seconds. Carefully flip the sandwich and allow it to sit in the egg mixture on the other side for at least 30 seconds.
- Remove the Monte Cristo sandwiches to a parchment sheet and allow to sit for 10 minutes.
- Heat a large skillet over medium/high heat. Add butter to the skillet and gently fry each sandwich until golden on both sides, flipping carefully.
- Serve the sandwiches warm with a light dusting of confectioners sugar if desired.
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Egg Dishes:
Greek Asparagus Quiche from The Spiffy Cookie.
Ham Egg Cups – 2 Ways from Big Bear’s Wife.
Hash Brown Crusted Denver Quiche with Asparagus from A Kitchen Hoor’s Adventures.
Roasted Red Pepper Asparagus Egg Tart from Rants From My Crazy Kitchen.
Sous Vide Italian Egg Bites from Wholistic Woman.
Steak and Egg Mini Quiches from The PinterTest Kitchen.
BrunchWeek Breads, Grains, and Pastries:
Chocolate Glazed Almond Donuts from The Bitter Side of Sweet.
Cinnamon Twist Bread from That Skinny Chick Can Bake.
Everything Bagel Crackers from Mildly Meandering.
Grand Marnier French Toast from Pass the Sushi
Strawberry Lemonade Donuts from Strawberry Blondie Kitchen.
Vanilla Funfetti Donuts from Hezzi-D’s Books and Cooks.
BrunchWeek Main Dishes:
Everything Bagel Macaroni and Cheese from Love and Confections.
Farmhouse Cheddar ‘N’ Egg Laminated Biscuit Sandwiches from Culinary Adventures with Camilla.
Instant Pot Shrimp & Grits from The Crumby Kitchen.
Sweet & Savory Monte Cristo Blueberry French Toast from Kudos Kitchen by Renee.
Peach and Riesling Glazed Ham from The Redhead Baker.
BrunchWeek Fruits, Vegetables and Sides:
Asparagus with Easy Blender Hollandaise Sauce from Caroline’s Cooking.
Grits au Gratin from The Barbee Housewife.
Macerated Strawberry Sauce from Amy’s Cooking Adventures.
Primavera Pasta Salad from It Bakes Me Happy.
Pickled Asparagus from A Day in the Life on the Farm.
Welcome to #BrunchWeek 2018
Hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever! Thirty-eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.
Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.
Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.
Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.
Prize #4 Cal-Organic Farms is giving one winner a Cal-Organic prize package complete with kitchen supplies, a portable cooler bag and branded apparel—everything you need to take your delicious #BrunchWeek recipes on-the-go! The package includes a custom-made Tilit apron, cooler bag, kitchen knife, vegetable peeler, t-shirt, hat, notepad and pen.Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.
Prize #5 Michigan Asparagus is giving one winner $100 cash gift card.Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.
Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?
Prize #7 Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands.Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family Ò”.
And now is your turn to enter to enter and possibly win an exciting prize package thanks to our wonderful sponsors…
**Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.
I hope you’ve enjoyed this original recipe for Blueberry Monte Cristo French Toast for #BrunchWeek 2018 as much as I’ve enjoyed bringing it to you.
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Until we eat again, I hope you have a delicious day!