Monte Cristo Breakfast Casserole (Printable Version)

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

# Ingredient List:

→ 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 Prepare:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large mixing bowl, combine bread cubes with chopped ham and turkey. Distribute evenly across the prepared baking dish.
03 - In a separate bowl, whisk together eggs, milk, vanilla extract, cinnamon, and salt until thoroughly blended.
04 - Pour custard mixture evenly over bread and meat combination, pressing gently to ensure even absorption of liquid.
05 - Distribute shredded Swiss cheese uniformly across the casserole surface.
06 - Cover dish with aluminum foil and allow to rest at room temperature for 15 minutes to permit thorough bread saturation.
07 - Bake covered for 30 minutes until partially set.
08 - Remove foil and continue baking for 15 to 20 minutes until casserole is fully set and top is golden brown.
09 - Remove from oven and allow to cool for 10 minutes before slicing.
10 - Serve warm, dusted with powdered sugar and drizzled with maple syrup.

# Expert Suggestions:

01 -
  • It tastes like a fancy Monte Cristo sandwich but requires almost no skill and even less stress.
  • You can assemble it the night before and just pop it in the oven when guests arrive.
  • The sweet and savory combo makes everyone go quiet for a few bites, which is the highest compliment.
02 -
  • If you skip the resting time before baking, the custard won't soak in properly and you'll end up with soggy bottoms and dry tops.
  • Press the bread down gently after pouring the custard, I learned this after my first attempt had crunchy, un-soaked cubes on top.
  • Don't overbake it or the eggs will turn rubbery, pull it when there's still a slight jiggle in the center.
03 -
  • Use day-old or slightly stale bread, it holds its shape better and soaks up the custard without falling apart.
  • If the top is browning too fast, tent it loosely with foil during the last 10 minutes of baking.
  • Let it rest after baking or your first slice will be a messy puddle, patience pays off here.
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