Monte Cristo Breakfast Casserole (Print)

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

# What you'll 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

# How To Make It:

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 evenly in the prepared baking dish.
03 - In another bowl, whisk together eggs, milk, vanilla extract, cinnamon, and salt until well combined.
04 - Pour egg mixture evenly over bread and meat mixture, pressing gently to help the bread absorb the liquid. Sprinkle shredded Swiss cheese evenly over the top.
05 - Cover the dish with aluminum foil and let sit at room temperature for 15 minutes to allow the bread to fully soak.
06 - Bake covered for 30 minutes until the casserole begins to set.
07 - Remove foil and bake an additional 15-20 minutes, or until the casserole is set and the top is golden brown.
08 - Let cool for 10 minutes before slicing. Serve warm, dusted with powdered sugar and drizzled with maple syrup.

# Expert Tips:

01 -
  • It tastes like the diner sandwich you love, but you can serve eight people without flipping a single piece of bread.
  • The sweet and savory contrast makes it impossible to choose between breakfast and lunch, so you get both.
  • You can assemble it the night before and just slide it in the oven when people start appearing in your kitchen.
02 -
  • If you skip the 15-minute soak, the top will cook faster than the middle, and you'll end up with soggy bread under a crispy shell.
  • Pressing the bread down gently is not optional, it's how you get even custard distribution instead of dry spots and puddles.
  • Don't use pre-shredded cheese if you can help it, the anti-caking agents make it melt weird and clumpy instead of creamy.
03 -
  • Use day-old or lightly toasted bread cubes so they hold their shape and don't dissolve into mush when the custard hits them.
  • A light hand with the powdered sugar looks more elegant than a blizzard, and you can always pass extra at the table.
  • If you want it extra indulgent, brush the top with melted butter before the final uncovered bake for a richer, crispier crust.
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