Monte Cristo Breakfast Casserole (Printable)

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

# What You’ll Need:

→ Bread & Dairy

01 - 8 cups French bread, cut into 1-inch cubes (about 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 or chicken, chopped

→ Toppings

10 - Powdered sugar for serving
11 - Maple syrup for serving

# How To Make:

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, 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 to 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.

# Top Tips:

01 -
  • It tastes like a diner sandwich transformed into a shareable breakfast that actually impresses people.
  • You can assemble it the night before and just slide it in the oven when guests arrive.
  • The combination of maple syrup and powdered sugar with melted cheese feels indulgent without being complicated.
  • Leftovers reheat beautifully, so youre set for easy weekday mornings.
02 -
  • If you skip the resting time, the bread won't absorb enough custard and you'll end up with dry spots and a soggy bottom.
  • Don't use pre-shredded cheese if you can help it, the anti-caking agents prevent it from melting as smoothly as freshly shredded.
  • Let it cool the full 10 minutes or it will fall apart when you try to cut it, patience really pays off here.
03 -
  • Use a serrated knife to cut the casserole into clean squares, it slices through the crispy top without squishing the soft center.
  • If the top is browning too fast, tent it loosely with foil for the last few minutes of baking.
  • For extra indulgence, spread a thin layer of Dijon mustard on the bread cubes before adding the custard, it mimics the classic Monte Cristo even more.
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