Save The smell of cinnamon and vanilla mixing with melted cheese used to confuse my weekend guests every single time. They'd wander into the kitchen expecting French toast, then spot the golden casserole bubbling with ham and turkey, and their faces would light up with curiosity. I started making this after a particularly chaotic brunch where I couldn't keep up with individual orders. One pan, all the flavors of a Monte Cristo sandwich, and everyone got to eat at the same time.
I made this for my sister's baby shower brunch, and I watched three people go back for thirds. One of them asked if I'd catered it, which made me laugh because I'd been in my pajamas assembling it at midnight the night before. The powdered sugar on top makes it look fancy, but honestly, it's just bread and leftovers that decided to become something special.
Ingredients
- French bread: Day-old bread works even better because it soaks up the custard without turning to mush, and you're doing yourself a favor by not wasting that leftover loaf.
- Eggs and whole milk: This custard base is what makes it custardy instead of just wet, and whole milk gives you the richness that makes people ask what your secret is.
- Vanilla extract and ground cinnamon: These two turn plain egg mixture into something that smells like a weekend, and the cinnamon adds warmth without making it taste like dessert.
- Swiss cheese: It melts into creamy pockets and has that nutty flavor that plays perfectly with ham, though I've used Gruyere when I'm feeling indulgent.
- Cooked ham and turkey: Leftover holiday meat works beautifully here, and chopping it small means every bite gets a little bit of everything.
- Powdered sugar and maple syrup: This is the moment it becomes a Monte Cristo, that sweet finish over savory layers that makes absolutely no sense until you taste it.
Instructions
- Prep your dish and build the base:
- Grease your 9x13-inch baking dish and toss those bread cubes with the chopped ham and turkey until they're friendly with each other. Spread it all out evenly so every corner gets some love.
- Make the custard:
- Whisk together the eggs, milk, vanilla, cinnamon, and salt until it's smooth and smells like a hug. Don't skip the whisking or you'll end up with eggy streaks.
- Soak the bread:
- Pour that custard over everything and press down gently with a spatula to help the bread drink it in. Let it sit for 15 minutes while you sip your coffee and feel productive.
- Add the cheese and bake covered:
- Sprinkle the Swiss cheese on top, cover with foil, and bake at 350°F for 30 minutes. The foil keeps it from browning too fast while the inside sets up.
- Finish uncovered:
- Pull off the foil and bake another 15 to 20 minutes until the top is golden and slightly crispy. Let it rest for 10 minutes so it doesn't fall apart when you cut it.
- Serve with the sweet stuff:
- Dust it with powdered sugar like you're making it snow, then drizzle maple syrup over each serving. This is where it stops being breakfast and starts being an experience.
Save The first time I brought this to a potluck, someone asked if it was bread pudding or quiche, and I said yes. That confusion is exactly what makes it fun. It sits on the table looking innocent, then surprises everyone with how well sweet and salty actually work together when you stop overthinking it.
Make It Your Own
I've swapped the turkey for leftover rotisserie chicken, used thick-cut bacon instead of ham, and even tried it with a mix of Cheddar and Gruyere when I didn't have enough Swiss. The base recipe is forgiving enough to handle whatever's in your fridge. Just keep the proportions of bread to custard the same, and you'll be fine.
Timing and Planning
Assembling this the night before is a game changer for holiday mornings or when you have house guests. I cover it tightly and refrigerate it overnight, then pull it out while the oven preheats. It might need an extra five minutes in the oven if it's cold from the fridge, but that's it.
Serving and Storing
Leftovers reheat surprisingly well in the oven at 300°F for about 15 minutes, though they never last long enough in my house to test long-term storage. I've served it with fresh berries on the side to cut the richness, and once I added a handful of raspberries right on top before serving, which made it look like I tried way harder than I did.
- Let it cool completely before covering and refrigerating for up to three days.
- Reheat individual portions in the microwave for about a minute, though the oven keeps the texture better.
- If you're feeding a crowd, double the recipe and use two pans rather than one giant deep dish.
Save This casserole has become my answer to "what should I bring" and "how do I feed people before noon without losing my mind." It's proof that you don't need to be fancy to make something people remember.
Recipe Q&A
- → Can I prepare this casserole the night before?
Absolutely. Assemble the entire dish, cover tightly, and refrigerate overnight. Let it sit at room temperature for about 20 minutes before baking as directed. The flavors will have even more time to meld together.
- → What other cheeses work well in this breakfast bake?
While Swiss cheese is traditional for Monte Cristo flavor, Gruyère adds a wonderful nutty depth. Sharp Cheddar brings a bold contrast to the sweet toppings. You can also use a blend of cheeses for even more complexity.
- → Can I use different meats?
Yes. Bacon, sausage, or even leftover rotisserie chicken make excellent substitutions. Just be sure to cook any raw meat before adding it to the casserole. The total amount should stay around 2 cups of chopped meat.
- → 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. The top should be golden brown, and a knife inserted near the center should come out clean. If it's browning too quickly, tent with foil.
- → Can I freeze leftovers?
Yes, leftovers freeze beautifully. Cut into portions, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through, about 15-20 minutes.
- → What can I serve alongside this casserole?
Fresh fruit salad, sliced berries, or a simple green salad balance the richness beautifully. Crispy bacon or sausage links on the side add extra protein. Hot coffee or mimosas round out the perfect brunch spread.