Recipe courtesy of Storm Castle Cafe

Monte Cristo

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 45 min
  • Yield: 6 servings
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French Toast Custard:

Strawberry Rhubarb Syrup:


  1. Preheat a griddle and deep fryer to 350 degrees F.
  2. Butter the griddle. Dunk the Texas toast on both sides in the French Toast Custard and grill until golden brown. Flip and add 1 slice Swiss cheese to each slice of toast. Then add 3 ounces ham on top of 6 of the toast slices, then top the ham with another slice of Swiss cheese. Top each ham and cheese toast with a cheese only toast, to form 6 sandwiches. Cook until the cheese melts, then remove from griddle and cool. Dunk the cooled sandwiches in the pancake batter until fully covered and put into the fryer. Cook until golden brown on both sides, about 8 minutes. Serve with the Strawberry-Rhubarb Syrup.

French Toast Custard:

  1. Beat the eggs well, then add the sugar and mix until emulsified and all the sugar has dissolved. Add the milk and vanilla and whisk until combined.

Strawberry Rhubarb Syrup:

  1. Add the strawberries, rhubarb, sugar and maple syrup to a saucepot. Place over medium heat and cook until fruit is soft, about 20 minutes. Let cool slightly, then carefully puree with a hand blender.
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