Monte Cristo Breakfast Casserole

My sister showed up one Sunday with a platter of this casserole still warm from her oven, and I honestly thought she'd lost her mind mixing sweet and savory like that. One bite changed everything. The cinnamon-vanilla custard soaking into the bread, the salty ham and turkey tucked between layers of melted Swiss, then that final drizzle of maple syrup, it all made perfect sense. I've been making it for every family brunch since, and now people ask for it by name.

I made this for my neighbors after they helped us move, and I watched grown men dust powdered sugar off their shirts while reaching for thirds. Someone asked if I'd trained at culinary school. I laughed and said no, just someone who likes breakfast food enough to take risks. That casserole became our unofficial welcome gift whenever someone new moves onto the block, and it's never once failed to impress.

Ingredients

• French bread: Day-old bread works even better because it soaks up the custard without turning to mush, and those sturdy cubes hold their shape during baking.
• Eggs: They bind everything together and create that custardy richness that makes each bite feel indulgent.
• Whole milk: The fat content matters here, it keeps the casserole creamy and prevents it from drying out in the oven.
• Vanilla extract: Just one teaspoon adds a subtle sweetness that bridges the gap between breakfast and dessert.
• Ground cinnamon: It perfumes the whole dish with warmth and makes your kitchen smell like a bakery on a cold morning.
• Salt: Don't skip it, it balances the sweetness and brings out the savory notes in the ham and cheese.
• Swiss cheese: It melts beautifully and has that nutty, mild flavor that doesn't overpower the other ingredients.
• Cooked ham: Use good deli ham or leftover holiday ham, the smokiness adds depth to every layer.
• Cooked turkey or chicken: Lean and tender, it bulks up the protein without making the dish feel heavy.
• Powdered sugar: A light dusting right before serving makes it look bakery-perfect and adds a touch of sweetness.
• Maple syrup: The final drizzle is non-negotiable, it's what makes this a true Monte Cristo experience.

Instructions

Prep your dish:

Preheat your oven to 350°F and grease a 9x13-inch baking dish generously so nothing sticks later. This step sets you up for easy cleanup.

Layer the base:

Toss your bread cubes with the chopped ham and turkey in a big bowl, then spread everything evenly in the dish. You want the meat distributed throughout so every serving gets a good mix.

Make the custard:

Whisk together eggs, milk, vanilla, cinnamon, and salt until smooth and slightly frothy. Pour it slowly over the bread, pressing down gently with a spatula to help the liquid soak in.

Add the cheese:

Sprinkle the shredded Swiss evenly across the top, making sure it covers most of the surface. It will melt into golden, bubbly patches that everyone fights over.

Let it rest:

Cover with foil and let the whole thing sit at room temperature for 15 minutes. This resting time is crucial, it lets the bread absorb the custard fully.

Bake covered:

Slide the covered dish into the oven and bake for 30 minutes. The foil traps steam and cooks the casserole evenly without drying out the top.

Finish uncovered:

Remove the foil and bake another 15 to 20 minutes until the top turns golden brown and the center is set. A little jiggle is fine, it will firm up as it cools.

Cool and serve:

Let it rest for 10 minutes before slicing, this helps it hold its shape. Dust with powdered sugar and drizzle with warm maple syrup right at the table.

Save

One morning my daughter helped me assemble this before school, and she insisted on adding extra cinnamon because she loved the smell. We baked it that evening for dinner guests, and when they asked for the recipe, she piped up and said it was hers. I didn't correct her. Watching her beam with pride while serving seconds was worth every bit of credit I gave up.

Making It Ahead

This casserole was designed for busy mornings and lazy hosts who want to look effortless. Assemble everything the night before, cover tightly with foil, and refrigerate. In the morning, let it sit on the counter while the oven preheats, then bake as directed, adding a few extra minutes if it's still cold in the center. I've done this countless times for early birthday brunches and holiday breakfasts, and it's never let me down.

Swapping the Meats

I've tried this with leftover rotisserie chicken, crispy bacon, and even spicy Italian sausage, and each version brought something different to the table. Bacon adds a smoky crunch, sausage gives it a hearty kick, and chicken keeps it mild and family-friendly. Just make sure whatever meat you use is fully cooked and chopped into bite-sized pieces so it distributes evenly and doesn't overpower the custard.

Serving Suggestions

I like to set out bowls of fresh berries, extra maple syrup, and a little dish of softened butter so people can customize their plates. Some folks go heavy on the syrup and turn it into dessert for breakfast, others add a handful of blueberries for tartness. A simple green salad on the side balances the richness if you're serving it for brunch, and mimosas or strong coffee make it feel like a real occasion.

• Serve with fresh strawberries or raspberries for a bright, fruity contrast.
• Offer hot sauce on the side for anyone who likes a little heat with their sweet.
• Pair with a light arugula salad dressed in lemon vinaigrette to cut through the richness.

Save

This casserole has become my go-to whenever I want to feed people something memorable without spending all morning in the kitchen. It's the kind of dish that makes everyone feel cared for, and that's really all any good recipe needs to do.

Recipe Questions & Answers

→ Can I prepare this Monte Cristo casserole the night before?

Absolutely. Assemble the entire casserole, cover tightly, and refrigerate overnight. In the morning, let it sit at room temperature for 20-30 minutes while the oven preheats, then bake as directed. The flavors actually develop beautifully with the extra resting time.

→ What type of bread works best for this breakfast casserole?

French bread is ideal because its sturdy texture holds up well to the egg mixture without becoming mushy. You can also use sourdough, challah, or a hearty Italian bread. Avoid soft sandwich bread as it may disintegrate during baking. Slightly stale bread (1-2 days old) actually absorbs the custard better than fresh.

→ Can I substitute the meats in this Monte Cristo casserole?

Certainly. While traditional Monte Cristo uses ham and turkey, you can substitute cooked bacon, crumbled sausage, chicken, or even leave it vegetarian with extra cheese. Just maintain roughly 2 cups total of meat or protein additions for the best texture and flavor balance.

→ Why does this casserole have cinnamon and powdered sugar?

The cinnamon-vanilla custard and powdered sugar topping are signature elements of Monte Cristo flavor. This sweet-savory combination is what distinguishes Monte Cristo from a standard breakfast strata. The powdered sugar and maple syrup add just enough sweetness to complement the salty ham and turkey without becoming dessert-like.

→ How do I know when the casserole is done baking?

The casserole is finished when the top is golden brown and the center is set—no liquid egg mixture should be visible when you gently press the center with a spoon. A knife inserted near the center should come out clean. The edges may pull slightly away from the pan. If the top browns too quickly, tent with foil.

→ Can I freeze this Monte Cristo breakfast casserole?

Yes, this freezes beautifully. Bake the casserole completely, cool to room temperature, wrap tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F until warmed through. For best results, add fresh powdered sugar and maple syrup after reheating.