Monte Cristo, the classic French bistro sandwich, is the inspiration for this breakfast casserole. Serve with sweet raspberry jam or maple syrup to complement the salty flavors of the ham and cheese. Photo credit: Liren Baker from Kitchen Confidante.
Place bread slices in single layer in 13x9-inch baking dish, overlapping as necessary. Place a slice of ham between each slice of bread.
Beat eggs in large bowl with wire whisk. Add milk, 1 cup of the cheese, garlic powder, nutmeg and salt; mix well. Gradually pour into baking dish. Sprinkle with remaining 1 cup cheese. Cover with plastic wrap. Refrigerate 1 to 4 hours.
Preheat oven to 350°F. Bake 45 to 55 minutes or until golden brown. Let stand 5 minutes before serving. Sprinkle top with sugar. Serve with raspberry jam or maple syrup, if desired.