Monte Cristo Breakfast Casserole (Printable)

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

# 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 Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large mixing bowl, combine bread cubes with chopped ham and turkey. Distribute mixture evenly across the prepared baking dish.
03 - In a separate bowl, whisk together eggs, whole milk, vanilla extract, cinnamon, and salt until fully incorporated and smooth.
04 - Pour custard mixture evenly over bread and meat combination, pressing gently to encourage bread absorption of liquid.
05 - Distribute shredded Swiss cheese evenly across the top surface of the casserole.
06 - Cover baking dish with aluminum foil and allow to sit at room temperature for 15 minutes to permit thorough bread saturation.
07 - Bake covered for 30 minutes at 350°F.
08 - Remove foil and continue baking for 15 to 20 minutes until casserole is set and top achieves golden brown color.
09 - Allow casserole to cool for 10 minutes before slicing. Serve warm, garnished with powdered sugar and drizzled with maple syrup.

# Expert Tips:

01 -
  • It tastes like a fancy diner sandwich transformed into a cozy, shareable breakfast that feeds a crowd without any fuss.
  • You can assemble it the night before and just slide it into the oven in the morning, which means you actually get to enjoy your own brunch.
  • The sweet and salty balance hits every craving at once, so picky eaters and adventurous ones both go back for seconds.
02 -
  • If you skip the resting time before baking, the bread won't soak up enough custard and you'll end up with dry pockets and a soupy bottom.
  • Covering the dish with foil for the first half of baking prevents the top from browning too fast while the inside is still setting.
  • Day-old or slightly stale bread is your secret weapon, fresh bread gets too mushy and falls apart when you cut into it.
03 -
  • Use a mix of Gruyère and Swiss cheese for a deeper, nuttier flavor that takes this from good to unforgettable.
  • Press the bread down firmly after pouring the custard so every piece gets soaked, otherwise you'll have crunchy bits that taste undercooked.
  • Warm the maple syrup before drizzling, it spreads easier and soaks into the casserole instead of just sitting on top.
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