Save to Pinterest The smell of cinnamon and melting cheese pulled my family out of bed faster than any alarm clock ever could. I'd thrown this casserole together the night before, skeptical that sweet and savory could really work in one pan. But when I pulled it from the oven that Sunday morning, golden and puffed, even my pickiest eater asked for seconds. It's become my secret weapon for overnight guests and lazy weekend mornings when I want something special without the stress.
I made this for my sister's baby shower brunch, and it disappeared before the fruit salad even got touched. Everyone kept asking if I'd ordered it from a restaurant. The truth is, I was in my pajamas assembling it at midnight the night before, laughing at how easy it was. Watching people go back for thirds while I sipped my coffee made me feel like a breakfast genius.
Ingredients
- French bread cubes: Day-old bread works even better because it soaks up the custard without turning to mush, so don't stress if your loaf is a little stale.
- Eggs: They bind everything together and create that custardy texture that makes this more than just a pile of bread and meat.
- Whole milk: The richness matters here, skim milk will leave you with a watery casserole that lacks body.
- Vanilla extract and cinnamon: These two turn ordinary eggs into something that smells like a bakery and tastes like comfort.
- Swiss cheese: It melts into creamy pockets and has that nutty flavor that plays perfectly with the ham, though Gruyere takes it up a notch if you're feeling fancy.
- Cooked ham and turkey: Use deli meat or leftover roast, either way you get protein and saltiness without any extra cooking.
- Powdered sugar and maple syrup: The final drizzle transforms this from casserole to Monte Cristo magic.
Instructions
- Prep your dish:
- Preheat your oven to 350°F and grease a 9x13-inch baking dish generously so nothing sticks. This is the foundation, don't skip the grease or you'll be scraping later.
- Layer the base:
- Toss your bread cubes with the chopped ham and turkey in a big bowl, then spread everything evenly in your prepared dish. It should look like a chunky, meaty bread salad.
- Make the custard:
- Whisk together eggs, milk, vanilla, cinnamon, and salt until smooth and frothy. This is what turns dry bread into something silky and rich.
- Soak it all:
- Pour the egg mixture over the bread, pressing down gently with a spatula to help every piece soak up some custard. Don't rush this, the bread needs to drink it in.
- Add the cheese:
- Sprinkle the Swiss cheese evenly over the top, making sure every corner gets some. It will melt into golden, bubbly pools.
- Let it rest:
- Cover with foil and let it sit for 15 minutes at room temperature so the bread absorbs the custard fully. This step is your patience paying dividends.
- Bake covered:
- Bake with the foil on for 30 minutes to set the custard without burning the top. The kitchen will start smelling incredible.
- Finish uncovered:
- Remove the foil and bake another 15 to 20 minutes until the top is golden brown and slightly crispy. You want that contrast between soft center and crunchy edges.
- Cool and serve:
- Let it rest for 10 minutes before slicing, then dust with powdered sugar and drizzle with warm maple syrup. Serve it while it's still steaming.
Save to Pinterest One Saturday morning, my neighbor knocked on the door just as I was pulling this out of the oven. I invited her in for coffee and ended up serving her a huge slice, and she sat at my kitchen counter raving about it until it was gone. She still texts me asking when I'm making it again, and honestly, that's the best compliment a recipe can get.
Make Ahead Magic
Assemble the entire casserole the night before, cover it tightly with plastic wrap, and stick it in the fridge. In the morning, just remove the plastic, cover with foil, and bake straight from the cold oven, adding an extra 10 minutes to the covered bake time. This is how I survive hosting without losing sleep, and the flavors meld together overnight in the most wonderful way.
Swaps and Variations
I've tried this with Gruyere and sharp Cheddar instead of all Swiss, and both were incredible. You can swap the turkey for crispy bacon or cooked sausage if you want more breakfast vibes, or go full deli and use pastrami for a twist. Challah or brioche makes it even richer if you want to go all out, and adding a handful of fresh spinach never hurt anyone.
Serving Suggestions
I like to serve this with fresh berries on the side to cut through the richness, and a simple green salad if it's brunch for adults. The powdered sugar and syrup are non-negotiable, they're what make it taste like the sandwich it's named after. If you're feeding a crowd, double the recipe and use two pans, because people will come back for more.
- Top with sliced strawberries or raspberries for a pop of color and tartness.
- Serve alongside crispy bacon or breakfast sausage if you want even more protein.
- Offer extra maple syrup and jam on the side so everyone can customize their plate.
Save to Pinterest This casserole has earned a permanent spot in my weekend rotation, and I hope it does the same for you. There's something deeply satisfying about pulling a golden, bubbly pan from the oven and watching people's faces light up.
Recipe Q&A
- → Can I prepare this casserole the night before?
Yes, this casserole is perfect for overnight preparation. Assemble everything the night before, cover tightly, and refrigerate. 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 for this casserole?
French bread works exceptionally well because it's sturdy enough to hold up during soaking without becoming mushy. You can also use sourdough, challah, or a day-old artisan bread. Avoid very soft sandwich bread as it may dissolve too much.
- → Can I substitute the meats?
Absolutely. While ham and turkey are traditional for Monte Cristo flavor, you can use bacon, sausage, chicken, or even leave it vegetarian. Just keep the total amount of meat around 2 cups for the best texture and flavor balance.
- → Why do I need to let the bread soak before baking?
The 15-minute rest period allows the bread cubes to fully absorb the egg mixture, ensuring a creamy, custard-like texture throughout. Skipping this step may result in dry spots or uneven cooking.
- → Can I freeze this casserole?
You can freeze the assembled, unbaked casserole for up to 2 months. Thaw overnight in the refrigerator, then let sit at room temperature for 15 minutes before baking. Already-baked portions can be frozen and reheated in the microwave.
- → What sides go well with this casserole?
Fresh fruit salad, berries, or sliced oranges complement the sweet and savory flavors perfectly. Crispy bacon or breakfast sausage on the side adds extra protein, while a simple green salad provides a fresh contrast to the rich, cheesy casserole.