Monte Cristo Breakfast Casserole (Printable)

French bread soaked in cinnamon custard, layered with ham, turkey, Swiss cheese, finished with powdered sugar.

# Ingredient list:

→ 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.
02 - In a large bowl, toss the 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 the egg mixture evenly over the bread and meat mixture, pressing gently to help the bread absorb the liquid.
05 - Sprinkle shredded Swiss cheese evenly over the top.
06 - Cover the dish with aluminum foil and let sit at room temperature for 15 minutes to allow the bread to soak.
07 - Bake covered for 30 minutes.
08 - Remove foil and bake an additional 15-20 minutes, or until the casserole is set and the top is golden brown.
09 - Let cool for 10 minutes before slicing.
10 - Serve warm, dusted with powdered sugar and drizzled with maple syrup.

# Expert Suggestions:

01 -
  • You assemble it the night before and wake up to a house that smells like a French bakery without setting an alarm.
  • It feeds a crowd without you flipping individual sandwiches like a short-order cook.
  • The powdered sugar and maple syrup turn breakfast into something that feels like dessert but somehow counts as a real meal.
02 -
  • Don't skip the resting time after pouring the custard, because bread needs a few minutes to soak or you'll end up with soggy bottoms and dry tops.
  • If you refrigerate it overnight, add 10 minutes to the covered baking time since it's going in cold.
  • Press the bread down more than feels natural, it will puff back up and you want every cube coated.
03 -
  • Use a serrated knife to cut the casserole into clean squares, wiping the blade between cuts so the cheese doesn't drag.
  • Warm your maple syrup in the microwave for 20 seconds before drizzling, because cold syrup on hot casserole feels wrong and doesn't soak in as nicely.
  • If the top is browning too fast, tent it loosely with foil for the last few minutes of baking.
Go Back