Creating the Monte Cristo Casserole with Raspberry Sauce is a straightforward process if you follow these steps:

1. Prepare the Casserole Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. Combine Ingredients: In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, and garlic powder until well combined.

3. Layer the Bread: Place half of the brioche bread cubes in the greased baking dish. Sprinkle half of the shredded cheese, ham, and turkey (if using) over the bread.

4. Add Remaining Ingredients: Add the remaining bread cubes on top, followed by the remaining cheese, ham, and turkey.

5. Pour the Egg Mixture: Pour the egg mixture evenly over the entire casserole, ensuring that all the bread cubes are soaked.

6. Chill: Cover the dish with plastic wrap and chill in the refrigerator for at least 1 hour or overnight for best flavor.

7. Bake: Remove the casserole from the fridge and bake in the preheated oven for 45 minutes, or until the top is golden brown and a knife inserted comes out clean.

8. Make the Raspberry Sauce: In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens, about 10 minutes. Remove from heat and set aside.

9. Serve the Casserole: Once cooked, allow the casserole to cool for a few minutes before slicing.

10. Garnish: Drizzle the raspberry sauce over each slice and dust with powdered sugar, if desired.

With these clear steps, you’re on your way to creating an incredible dish for your Easter brunch!