Monte Cristo Breakfast Casserole (Print Version)

Cinnamon-vanilla French bread layered with ham, turkey, and Swiss cheese, baked until golden and topped with powdered sugar and maple syrup.

# What You Need:

→ Bread & Dairy

01 - 8 cups French bread, cut into 1-inch cubes
02 - 8 large eggs
03 - 2 cups whole milk
04 - 1 teaspoon vanilla extract
05 - 1 teaspoon ground cinnamon
06 - 1 teaspoon salt
07 - 2 cups shredded Swiss cheese

→ Meats

08 - 1 cup cooked ham, chopped
09 - 1 cup cooked turkey, chopped

→ Toppings

10 - Powdered sugar for serving
11 - Maple syrup for serving

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large mixing bowl, toss bread cubes with chopped ham and turkey. Spread evenly in the prepared baking dish.
03 - In another bowl, whisk together eggs, milk, vanilla extract, cinnamon, and salt until fully incorporated.
04 - Pour egg mixture evenly over bread and meat mixture, pressing gently to allow bread to absorb liquid.
05 - Sprinkle shredded Swiss cheese evenly across the top surface.
06 - Cover dish with aluminum foil and allow to rest at room temperature for 15 minutes.
07 - Bake covered for 30 minutes until custard begins to set.
08 - Remove foil and bake additional 15-20 minutes until casserole is set and top is golden brown.
09 - Cool for 10 minutes before slicing. Serve warm dusted with powdered sugar and drizzled with maple syrup.

# Expert Advice:

01 -
  • It brings together the indulgent flavors of a Monte Cristo sandwich without the frying or flipping.
  • You can assemble it the night before and just pop it in the oven when guests arrive.
  • The contrast of savory ham and turkey with sweet cinnamon custard makes every bite interesting.
  • It serves a crowd effortlessly and looks impressive with minimal effort.
02 -
  • Don't skip the 15-minute soaking time before baking, or the custard won't absorb properly and you'll end up with dry spots and soggy puddles.
  • Press the bread down gently but firmly when adding the custard, otherwise the top layer stays too crispy and the bottom turns mushy.
  • Always bake covered first to set the custard, then uncover to brown the cheese, or you'll burn the top before the middle cooks through.
03 -
  • Use day-old or slightly stale bread for the best texture, fresh bread can turn gummy when soaked.
  • Grate your own Swiss cheese instead of buying pre-shredded, it melts more smoothly and tastes fresher.
  • Let the casserole rest for the full 10 minutes after baking, it firms up as it cools and slices much cleaner.
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