Pin It The smell of cinnamon and melting cheese drifting through the house on a lazy Sunday is one of my favorite ways to wake up. I started making this casserole after hosting a particularly chaotic brunch where I needed something that could sit assembled while I scrambled to clean up spilled orange juice and find matching plates. It turned out to be the hero of the morning, emerging golden and bubbly while I barely lifted a finger. Everyone kept asking if I'd ordered it from a restaurant, and I just smiled and poured more coffee. Sometimes the best recipes are born from necessity and a little bit of luck.
I made this for my sister's birthday brunch last spring, and she still brings it up every time we talk about food. She'd never had a Monte Cristo before, so when I dusted the top with powdered sugar, she looked at me like I'd lost my mind. Then she took a bite, and her eyes went wide with that perfect oh moment of sweet meeting salty. We ended up sitting around the table for hours, refilling our plates and laughing until our sides hurt. That casserole dish came back to me scraped completely clean.
Ingredients
- French bread: Day-old bread works even better here because it soaks up the custard without turning to mush, so don't feel bad about using that leftover loaf.
- Eggs: They bind everything together and create that custardy center that makes each bite feel rich and comforting.
- Whole milk: The fat content matters for creaminess, but I've used 2% in a pinch and it still turned out just fine.
- Vanilla extract: A little goes a long way in warming up the flavor and making the whole dish smell like a hug.
- Ground cinnamon: This is what whispers Monte Cristo instead of just screaming ham and cheese casserole.
- Salt: It balances the sweetness and keeps everything from tasting flat or one-note.
- Shredded Swiss cheese: It melts beautifully and has that nutty, mild flavor that doesn't overpower the delicate custard.
- Cooked ham: I use deli ham and chop it myself because the texture is better than pre-cubed, and you can control the size.
- Cooked turkey or chicken: Rotisserie chicken works perfectly and saves you from cooking extra protein.
- Powdered sugar: This is non-negotiable for that classic Monte Cristo vibe, don't skip it.
- Maple syrup: Real maple syrup makes a difference, but honestly, whatever you have will work in a breakfast emergency.
Instructions
- Prep your dish:
- Preheat your oven to 350°F and grease a 9x13-inch baking dish generously so nothing sticks when you serve it. I use butter for extra flavor, but cooking spray works too.
- Layer the base:
- Toss the bread cubes with the chopped ham and turkey in a big bowl, then spread them evenly in your baking dish like you're tucking them in for a nap. The meat should be distributed throughout so every bite gets a little bit of everything.
- Make the custard:
- Whisk together the eggs, milk, vanilla, cinnamon, and salt until it's smooth and slightly frothy. Don't rush this part, you want it fully combined so the flavor is even.
- Soak the bread:
- Pour the egg mixture evenly over the bread and press down gently with a spatula or your hands to help the bread drink it all in. Some pieces will float back up, and that's fine, just give them a little nudge.
- Add the cheese:
- Sprinkle the Swiss cheese over the top in an even layer. It'll melt into golden, bubbly goodness later, so cover every corner.
- Let it rest:
- Cover the dish with foil and let it sit at room temperature for 15 minutes so the bread gets soft and custardy. If you're making it ahead, skip this step and refrigerate overnight instead.
- Bake covered:
- Slide the covered dish into the oven and bake for 30 minutes to cook the custard through without browning the top too fast. The foil traps steam and keeps everything tender.
- Finish uncovered:
- Remove the foil and bake for another 15 to 20 minutes until the top is golden and the center is set when you jiggle the pan. You want a little color and some crispy edges.
- Cool and serve:
- Let it cool for 10 minutes before slicing so it holds together when you cut into it. Dust generously with powdered sugar and drizzle with warm maple syrup right before serving.
Pin It There's something about watching people take their first bite of this casserole that never gets old. They expect savory, then the powdered sugar and syrup hit, and their faces light up with surprise. It's become my go-to when I want to impress without stressing, and every time I make it, someone asks for the recipe. I love that it feels fancy but is secretly just a pile of leftovers and pantry staples pretending to be gourmet.
Make It Your Own
I've swapped Gruyère for half the Swiss when I'm feeling fancy, and the nutty depth it adds is absolutely worth it. You can also throw in crumbled bacon or cooked sausage instead of turkey if that's what you have, and honestly, it tastes just as good. One time I added a handful of sautéed mushrooms and caramelized onions because I had them sitting in the fridge, and it turned into this whole savory upgrade that my husband still requests. The base recipe is forgiving, so don't be afraid to experiment with whatever sounds good to you.
Timing and Prep
The beauty of this casserole is that you can assemble it the night before, cover it tightly, and refrigerate it until morning. When you're ready to bake, just let it sit on the counter while the oven preheats, then bake as directed, adding an extra 5 minutes if it's still cold from the fridge. I've done this dozens of times for early brunches, and it's a lifesaver when you're trying to host and still look like a human. The casserole does all the work while you sip your coffee and pretend you have it all together.
Serving and Storage
This casserole is best served warm, straight from the oven with a generous dusting of powdered sugar and a pour of maple syrup on the side. I like to set out fresh berries or sliced strawberries for people to add on top, it adds color and a little tartness that cuts through the richness. Leftovers keep in the fridge for up to four days, and they reheat beautifully in the microwave or a low oven.
- Reheat individual portions in the microwave for about 90 seconds, covered with a damp paper towel to keep them moist.
- For a crispier top, reheat in a 300°F oven for 10 to 15 minutes until warmed through.
- You can freeze individual portions wrapped tightly in foil for up to two months, then thaw overnight and reheat as needed.
Pin It This casserole has become one of those recipes I make without thinking, the kind that feels like home no matter who's sitting at the table. I hope it brings you as many easy mornings and happy faces as it's brought me.
Recipe Q&A
- → Can I prepare this Monte Cristo casserole the night before?
Absolutely. Assemble the entire casserole, cover tightly, and refrigerate overnight. In the morning, let it sit at room temperature for 20-30 minutes while the oven preheats, then bake as directed. The flavors actually develop more depth with this overnight rest.
- → What type of bread works best for this casserole?
French bread is ideal because its sturdy texture holds up well to the egg mixture without becoming mushy. Day-old or slightly stale French bread works even better since it absorbs the custard more readily. A sourdough or challah would also work nicely for added flavor complexity.
- → Can I substitute the meats in this Monte Cristo casserole?
Certainly. While ham and turkey are traditional, you can use bacon, sausage, chicken, or even leave it vegetarian. The key is using cooked, diced meats that pair well with Swiss cheese. Just keep the total amount around 2 cups to maintain the proper ratio with the bread and custard.
- → How do I know when the casserole is fully baked?
The casserole is done when the center is set and no longer jiggles, the top is golden brown, and a knife inserted near the center comes out clean. The cheese should be melted and slightly bubbly. If the top browns too quickly, tent loosely with foil for the remaining baking time.
- → Can I freeze this Monte Cristo breakfast casserole?
Yes, this freezes beautifully. After baking, let the casserole cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F for about 20 minutes until warmed through. Alternatively, you can freeze unbaked and bake from frozen, adding about 15-20 minutes to the baking time.
- → What sides pair well with this Monte Cristo casserole?
Fresh fruit is the classic accompaniment—berries, sliced melon, or a fruit salad provide a refreshing contrast. For a heartier meal, crispy hash browns or roasted potatoes work beautifully. A simple green salad with vinaigrette can also balance the richness. Keep beverages simple with coffee, juice, or mimosas for brunch.