Monte Cristo Breakfast Casserole

The smell of cinnamon and vanilla hit me before I even opened the oven door, and I knew I had stumbled onto something special. My neighbor had mentioned this casserole in passing, something about combining breakfast and lunch into one dish, and I figured it was worth a Saturday morning experiment. The idea of sweet and savory baked together seemed odd at first, but watching that golden cheese bubble up around the edges made me a believer. I called my sister over to try it, and she arrived still in her pajamas, coffee in hand. We ate straight from the pan, laughing about how we'd never go back to plain French toast again.

I made this for a birthday brunch last spring, and it was gone before the mimosas ran out. My friend kept asking what was in it, convinced there was some secret ingredient she couldn't identify. The truth was just good bread, decent deli meat, and the willingness to let everything soak together overnight. Watching everyone go back for seconds felt better than any compliment.

Ingredients

• French bread: Day-old bread works even better because it soaks up the custard without turning to mush, and the crust adds texture you don't get from soft sandwich bread.
• Eggs: They create the custard base that holds everything together, turning individual ingredients into one cohesive dish.
• Whole milk: The fat content makes the casserole creamy and rich, though I've used 2% in a pinch and it still worked fine.
• Vanilla extract: Just a teaspoon brings warmth and rounds out the cinnamon without making it taste like dessert.
• Ground cinnamon: This is what bridges the sweet and savory, giving it that Monte Cristo signature.
• Salt: Don't skip it, it balances the sweetness and brings out the cheese and meat flavors.
• Shredded Swiss cheese: It melts beautifully and has that nutty flavor that doesn't overpower the other ingredients.
• Cooked ham: Use whatever you have on hand, even leftover holiday ham works perfectly.
• Cooked turkey or chicken: Deli turkey is easiest, but rotisserie chicken adds even more flavor.
• Powdered sugar: A light dusting right before serving makes it look bakery-worthy.
• Maple syrup: The final drizzle is non-negotiable, it's what makes this a true Monte Cristo experience.

Instructions

Prep your dish:

Preheat your oven to 350°F and grease a 9x13-inch baking dish generously so nothing sticks to the edges. I use butter for this because it adds a little extra flavor to the crust.

Layer the base:

Toss your bread cubes with the chopped ham and turkey in a large bowl, then spread everything evenly in your prepared dish. Press down gently so the layers are compact but not squished.

Make the custard:

Whisk together eggs, milk, vanilla, cinnamon, and salt until completely smooth and no streaks remain. Pour this mixture slowly and evenly over the bread, making sure every piece gets coated.

Add the cheese:

Sprinkle the shredded Swiss cheese over the top in an even layer. I like to save a little extra for the corners because those crispy cheese bits are the best part.

Let it rest:

Cover the dish with foil and let it sit at room temperature for 15 minutes so the bread absorbs the custard. If you're making it the night before, skip this step and refrigerate it covered instead.

Bake covered:

Slide the covered dish into the oven and bake for 30 minutes. The foil traps steam and helps everything cook evenly without drying out the top.

Finish uncovered:

Remove the foil and bake for another 15 to 20 minutes until the top turns golden brown and the center is set when you jiggle the pan. The cheese should be bubbling at the edges.

Cool and serve:

Let the casserole cool for 10 minutes before slicing into squares. Dust with powdered sugar and drizzle with warm maple syrup right before serving.

Save Pin

The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I didn't correct them right away because the compliment felt too good. Later, I admitted it took me all of 15 minutes to throw together the night before, and suddenly everyone wanted the recipe.

Make-Ahead Magic

Assembling this the night before changed my entire brunch game. I layer everything in the dish, pour the custard over, cover it tightly with foil, and slide it into the fridge. In the morning, I let it sit on the counter while the oven preheats, then bake as directed, sometimes adding an extra 5 minutes since it starts cold. The flavors meld overnight and the bread soaks up every bit of custard, making it even better than the same-day version.

Flavor Twists That Work

I've swapped Gruyère for half the Swiss and it added a deeper, almost caramelized flavor that made the whole thing taste more sophisticated. One time I used sharp Cheddar because that's all I had, and while it was different, it was still delicious and got devoured just as fast. My brother-in-law insists on adding crumbled bacon on top before baking, and I can't argue with the results.

Serving Suggestions

This casserole is rich enough to stand on its own, but I like to serve it with fresh berries on the side to cut through the richness. A simple arugula salad with lemon vinaigrette balances out the sweetness if you're serving it for lunch instead of breakfast. Coffee is non-negotiable, preferably strong and hot.

• Dust with powdered sugar right before serving, not ahead of time, or it will dissolve into the casserole.
• Warm your maple syrup in the microwave for 15 seconds so it drizzles easily and soaks in a little.
• Leftovers keep covered in the fridge for up to three days and reheat well in the oven at 300°F.

Save Pin

This casserole has become my go-to whenever I want to feel like I've got my life together without actually working that hard. It's the kind of dish that makes mornings feel special, even on ordinary weekends.

Recipe FAQs

→ Can I prepare this casserole the night before?

Absolutely. Assemble the entire casserole, cover tightly, and refrigerate overnight. In the morning, let it sit at room temperature for 15-20 minutes while the oven preheats, then bake as directed.

→ What type of bread works best?

Sturdy French bread with a tight crumb works ideally—it absorbs the custard without becoming mushy. Day-old bread is even better since it soaks up the egg mixture more effectively.

→ Can I substitute the meats?

Yes. Bacon, sausage, or even leftover roasted chicken work beautifully. Just keep the total quantity around 2 cups chopped meat to maintain the right balance with the bread and custard.

→ Why add powdered sugar and maple syrup?

The classic Monte Cristo sandwich is traditionally served with sweet toppings to complement the savory ham and cheese. The powdered sugar adds delicate sweetness, while warm maple syrup ties all the flavors together.

→ How do I know when it's done baking?

The casserole is ready when the top is golden brown, the edges are pulling slightly away from the dish, and a knife inserted in the center comes out clean without runny egg mixture.

→ Can I freeze this casserole?

Yes, either freeze unbaked (thaw overnight in refrigerator before baking) or freeze leftovers in individual portions for quick breakfasts. Reheat covered at 350°F until warmed through.