Monte Cristo Breakfast Casserole (Print)

Cinnamon-vanilla soaked 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 (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

# Directions:

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 mixture, 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. Serve warm, dusted with powdered sugar and drizzled with maple syrup.

# Expert Advice:

01 -
  • You can assemble it the night before and just slide it into the oven when you wake up.
  • It tastes like a fancy brunch but uses simple ingredients you probably already have.
  • The sweet maple syrup against salty ham creates that addictive sweet and savory balance.
  • Leftovers reheat beautifully, so you get easy breakfasts all week long.
02 -
  • Press the bread down into the custard or you'll end up with dry cubes floating on top instead of a cohesive casserole.
  • Let it rest those 15 minutes before baking or the custard won't soak through and you'll have soggy bottoms and dry tops.
  • Don't skip the foil for the first half of baking or the cheese will brown too fast and the inside will stay runny.
03 -
  • Use day-old or slightly stale bread for the best texture, it holds up to the custard without falling apart.
  • Warm your maple syrup before drizzling so it soaks into every bite instead of sitting on top.
  • If the top is browning too fast, tent it loosely with foil during the last few minutes of baking.
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