Monte Cristo Breakfast Casserole

My neighbor showed up with a Monte Cristo sandwich from the deli downtown, raving about it so much that I started wondering how to make it feel like breakfast instead. One Saturday morning, I decided to transform that crispy-outside, custardy-inside sandwich into something I could bake for a crowd. The result was this casserole, and it's become the dish I make whenever I want to impress without spending hours in the kitchen.

I made this for my sister's birthday brunch last fall, and watching everyone's faces light up when I brought it to the table was worth every bit of effort. My dad asked for the recipe before he even finished his first bite, which tells you everything you need to know about how good it is.

Ingredients

• French bread, 8 cups cubed: Day-old bread works better than fresh because it soaks up the egg mixture without falling apart.
• Eggs, 8 large: The backbone of your custard, so use fresh ones for the fluffiest texture.
• Whole milk, 2 cups: This creates that silky richness that makes every bite feel indulgent.
• Vanilla extract, 1 teaspoon: A small amount that somehow makes everything taste more like itself.
• Ground cinnamon, 1 teaspoon: The warm spice that bridges breakfast and dessert beautifully.
• Salt, 1 teaspoon: Don't skip this because it balances all the sweetness.
• Swiss cheese, 2 cups shredded: Its subtle nuttiness complements the meat and bread perfectly, though Gruyère works wonderfully too.
• Cooked ham, 1 cup chopped: Use good quality ham if you can because you really taste it in every bite.
• Cooked turkey or chicken, 1 cup chopped: This adds substance and turns the dish from simple to satisfying.
• Powdered sugar and maple syrup, for serving: The final touches that complete the Monte Cristo magic.

Instructions

Get your oven ready:

Preheat to 350°F and grease your 9x13-inch baking dish with butter or cooking spray so nothing sticks.

Build your layers:

Toss the bread cubes with ham and turkey, then spread them evenly across the bottom of the dish. This distribution matters because every forkful should have a little bit of everything.

Mix your custard:

Whisk eggs, milk, vanilla, cinnamon, and salt together until smooth and well blended. You want no streaks of egg white because that's how you know everything is truly combined.

Pour and press:

Pour the egg mixture over the bread mixture, then gently press down with the back of a spatula to help the bread soak it all up. Don't be aggressive, just coax it gently.

Top with cheese:

Sprinkle the Swiss cheese evenly over the top, making sure you get it into all the crevices.

Let it rest:

Cover with foil and let sit at room temperature for 15 minutes. This waiting period is when the bread really starts absorbing the custard, and it makes a noticeable difference.

Bake covered:

Bake covered for 30 minutes, then remove the foil and bake another 15 to 20 minutes until the top is golden and the center feels set when you gently shake the dish.

Cool and serve:

Let it rest for 10 minutes before slicing, then dust generously with powdered sugar and drizzle with maple syrup while it's still warm.

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There's something deeply satisfying about bringing a golden, bubbling casserole to the table and watching people realize they're eating something that tastes like both a warm sandwich and a fancy breakfast. That's when I knew this recipe had permanently earned its spot in my regular rotation.

Make It Your Own

The beauty of this casserole is that it welcomes changes without losing its soul. I've experimented with different cheese blends, sometimes using half Swiss and half Gruyère for deeper flavor, and I've swapped the turkey for crispy bacon or crumbled sausage when I'm feeling that direction. Even the bread can flex a little, though French bread really is the sweet spot because it holds up better than softer varieties.

Timing and Make-Ahead Magic

One of my favorite things about this recipe is how much of it can happen the night before. You can assemble the whole thing, cover it with foil, and refrigerate it overnight without any guilt. Just pull it straight from the fridge, pop it in the oven, and you've got a restaurant-quality brunch without the restaurant wake-up time. I've found that cold casseroles take about 10 minutes longer to bake than room-temperature ones, so plan accordingly.

Serving and Variations

This casserole naturally feeds 8 people generously, but it also reheats beautifully if you end up with leftovers, which almost never happens in my house. Try serving it with fresh berries, sliced peaches, or a simple fruit salad on the side to add brightness and color without competing with the dish itself.

• Add fresh berries or sliced fruit right before serving for a pop of color and tartness that cuts through the richness.
• Consider a simple green salad dressed with lemon vinaigrette as a side to balance the heavier, indulgent nature of the casserole.
• If you're feeling adventurous, dust it with cinnamon sugar instead of just powdered sugar for an extra layer of warm spice.

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This casserole has become my go-to recipe for those mornings when you want to feel like you've done something wonderful without the usual breakfast stress. It's the kind of dish that makes everyone at your table feel genuinely cared for.

Recipe FAQs

→ Can I prepare this casserole the night before?

Absolutely. Assemble the entire casserole, cover tightly with foil, and refrigerate overnight. In the morning, let it sit at room temperature for about 20 minutes while the oven preheats, then bake as directed. The flavors actually meld together beautifully with the extra resting time.

→ What type of bread works best for this dish?

French bread is ideal because it's sturdy enough to hold up to the egg mixture without becoming mushy, yet soft enough to create that desirable pudding-like texture. Day-old French bread works particularly well since it absorbs the custard more effectively. A good-quality sourdough or challah would also work nicely.

→ Can I substitute the meats?

Yes, this casserole is quite adaptable. Bacon, sausage, or even leftover rotisserie chicken can replace or supplement the ham and turkey. For a vegetarian version, try sautéed mushrooms, spinach, and diced bell peppers, though you may want to increase the cheese to maintain richness.

→ Why add cinnamon and vanilla to a savory casserole?

These ingredients are what give the classic Monte Cristo its distinctive flavor profile. The cinnamon and vanilla in the custard provide a subtle sweetness and warmth that balances beautifully with the savory meats and salty Swiss cheese, creating that signature sweet-savory combination that makes Monte Cristos so unique.

→ How do I know when the casserole is done baking?

The casserole is ready when the center is set and no longer jiggles when you gently shake the pan, and the top is golden brown. A knife inserted near the center should come out clean (not wet, but moist is okay). If the top is browning too quickly before the center is set, loosely tent with foil for the remaining bake time.

→ Can I freeze leftovers?

Yes, this casserole freezes well. Cut individual portions, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through, about 15-20 minutes. The texture may be slightly softer than freshly baked, but the flavor remains excellent.