Monte Cristo Breakfast Casserole (Printer-friendly)

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

# What You Need:

→ Bread & Dairy

01 - 8 cups French bread, cut into 1-inch cubes (approximately 1 loaf)
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

# Steps:

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

# Top Tips:

01 -
  • You can assemble it the night before and just slide it into the oven when your guests arrive, giving you time to actually enjoy the morning.
  • It hits that magical sweet and savory balance without feeling too heavy or too breakfast-dessert weird.
  • Leftovers reheat beautifully, so you get to relive brunch glory all week long.
  • The powdered sugar and maple syrup transform it into something that feels indulgent but is secretly just bread, eggs, and deli meat.
02 -
  • If you skip the resting time, the bread won't absorb the custard properly and you'll end up with dry spots and a soggy bottom.
  • Pressing the bread down into the liquid feels weird but it's essential, otherwise the top layer stays crunchy and the bottom turns into soup.
  • Don't overbake it or the eggs will turn rubbery, pull it when there's still a slight jiggle in the very center.
03 -
  • Use day-old or slightly stale bread because it holds its shape better and soaks up the custard without falling apart.
  • Press down on the casserole a few times during the resting period to make sure every piece of bread gets fully saturated.
  • Let the casserole cool for the full 10 minutes before cutting or it'll be too soft to slice neatly and you'll end up with a messy plate.
  • Warm your maple syrup in the microwave for 15 seconds before drizzling, it soaks into the casserole better and feels more luxurious.
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