Monte Cristo Breakfast Casserole (Printer Version)

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

# What You'll Need:

→ Bread & Dairy

01 - 8 cups French bread, cut into 1-inch cubes (approximately 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, toss bread cubes with chopped ham and turkey. Spread mixture evenly in the prepared baking dish.
03 - In another bowl, whisk together eggs, whole milk, vanilla extract, cinnamon, and salt until fully combined and smooth.
04 - Pour egg custard evenly over bread and meat mixture, pressing gently to encourage bread absorption of liquid.
05 - Sprinkle shredded Swiss cheese evenly over the top layer.
06 - Cover dish with aluminum foil and let stand at room temperature for 15 minutes to allow bread to fully absorb the custard.
07 - Bake covered with foil for 30 minutes until custard begins to set.
08 - Remove foil and bake for an additional 15-20 minutes until casserole is set and top is golden brown.
09 - Allow casserole to cool for 10 minutes before slicing. Serve warm, dusted with powdered sugar and drizzled with maple syrup.

# Expert Suggestions:

01 -
  • It gives you that indulgent diner sandwich flavor without standing over a skillet flipping bread.
  • You can assemble it the night before and just slide it in the oven when you wake up.
  • The balance of sweet and savory means no one argues over breakfast or dessert.
02 -
  • Do not skip the 15-minute soak before baking or you will end up with dry bread on top and soggy puddles underneath.
  • Use day-old or slightly stale bread because fresh bread turns gummy when it soaks up too much liquid.
03 -
  • Press the bread down firmly when you pour the custard over it so every piece gets soaked, not just the bottom layer.
  • If the top starts browning too fast, tent it loosely with foil for the last few minutes of baking.
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