Monte Cristo Breakfast Casserole (Printable)

French bread layered with ham, turkey and Swiss cheese, baked in a cinnamon-vanilla egg custard until golden. Finished with powdered sugar and maple syrup.

# Ingredient List:

→ Bread & Dairy

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

# Expert Hints:

01 -
  • It tastes indulgent but uses simple pantry staples and whatever deli meat you have on hand.
  • You can assemble it the night before and just pop it in the oven when guests arrive.
  • The sweet and savory combo hits every craving at once without needing a side dish.
  • Leftovers reheat beautifully and taste just as good on a Tuesday morning.
02 -
  • Do not skip the resting time before baking or you will end up with unevenly soaked bread and a runny center.
  • Use day-old bread, fresh bread turns mushy and does not hold its shape under all that custard.
  • Press the bread down gently after pouring the egg mixture to make sure every cube gets coated.
  • If you refrigerate it overnight, add an extra 10 minutes to the covered baking time since it will be cold.
03 -
  • Use a serrated knife to cut the casserole into clean squares without squishing the layers.
  • Warm your maple syrup in the microwave for 15 seconds before drizzling so it soaks in instead of sitting on top.
  • If the top is browning too fast, tent it loosely with foil for the last few minutes of baking.
  • Add a pinch of nutmeg to the custard for an extra layer of warmth and spice.
Go Back