Pin it The smell of cinnamon and vanilla hitting warm milk is one of those scents that pulls you right out of bed. I started making this casserole the morning after a particularly chaotic holiday dinner, when I had leftover ham, turkey, and a loaf of French bread that was already going stale. Instead of tossing it, I layered everything into a dish, whisked together a custard, and let the oven do the rest. What came out was golden, puffy, and tasted like the Monte Cristo sandwiches I used to order at diners, but without any of the frying or flipping.
I brought this to a potluck brunch once, still warm in the dish with a little jar of syrup on the side. People kept asking if it was French toast or a quiche, and I just said yes to both. One friend went back for thirds and texted me later asking for the recipe. It became my go-to whenever I needed to feed a crowd without spending the morning standing over a stove.
Ingredients
- French bread: Day-old bread works best because it soaks up the custard without turning to mush, and those crusty edges get perfectly golden.
- Eggs: The base of the custard that holds everything together and puffs up beautifully in the oven.
- Whole milk: Adds richness and helps the bread turn creamy inside while staying structured.
- Vanilla extract: Brings a warm sweetness that balances the savory ham and cheese.
- Ground cinnamon: Just enough to remind you this is breakfast, not dinner.
- Salt: Balances the sweetness and brings out the flavor in the cheese and meat.
- Swiss cheese: Melts into creamy pockets and has that nutty flavor that makes Monte Cristos iconic.
- Cooked ham: Adds a salty, smoky bite that contrasts with the sweet custard.
- Cooked turkey or chicken: Keeps it light and familiar, plus it is a great way to use up holiday leftovers.
- Powdered sugar: Dusted on top for that classic diner touch and a little sweetness.
- Maple syrup: Drizzled over each serving to tie the sweet and savory together.
Instructions
- Prep the pan:
- Preheat your oven to 350°F and grease a 9x13-inch baking dish so nothing sticks. This step is easy to forget, but it saves you from scraping later.
- Layer the base:
- Toss the bread cubes with the chopped ham and turkey in a large bowl, then spread it all evenly in your greased dish. You want every bite to have a little bit of everything.
- Make the custard:
- Whisk together the eggs, milk, vanilla, cinnamon, and salt until smooth and frothy. Pour it slowly over the bread, pressing down gently so the cubes soak it up.
- Add the cheese:
- Sprinkle the Swiss cheese evenly over the top. It will melt down into the custard and create little pockets of gooey goodness.
- Let it rest:
- Cover the dish with foil and let it sit at room temperature for 15 minutes. This gives the bread time to absorb the custard and prevents a soggy bottom.
- Bake covered:
- Slide the covered dish into the oven and bake for 30 minutes. The foil traps steam and helps everything cook evenly without drying out.
- Finish uncovered:
- Remove the foil and bake for another 15 to 20 minutes until the top is golden and slightly puffed. The edges should be crispy and the center should jiggle just a little.
- Cool and serve:
- Let it cool for 10 minutes before slicing so it sets up nicely. Dust with powdered sugar and drizzle with warm maple syrup right before serving.
Pin it One Sunday morning, I served this with fresh strawberries on the side and my niece said it tasted like a fancy hotel breakfast. She helped me dust the powdered sugar on top, and we may have gotten more on the counter than the casserole. It is one of those recipes that makes mornings feel a little more special without any real effort.
Make It Your Own
Swap out the Swiss for Gruyère if you want something a little richer, or use sharp Cheddar if you like a bolder flavor. I have also thrown in crumbled bacon instead of ham, and it was gone in minutes. If you want to add a little sweetness, toss in some diced apple or pear with the bread cubes before pouring the custard.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat individual portions in the microwave for about a minute, or warm the whole dish covered in a 300°F oven for 15 minutes. The custard firms up a bit after chilling, but it still tastes great and the flavors deepen overnight.
Serving Suggestions
This casserole is rich enough to stand on its own, but it pairs beautifully with a simple green salad or a handful of fresh berries. I like to set out a bowl of extra maple syrup and let people drizzle as much as they want. It is also wonderful with a dollop of sour cream or a spoonful of raspberry jam on the side.
- Serve with fresh fruit like strawberries, blueberries, or sliced peaches for a pop of color.
- Pair it with crispy bacon or breakfast sausage if you want to go all out.
- Brew a strong pot of coffee or serve with orange juice to balance the sweetness.
Pin it This casserole has become my secret weapon for lazy weekend mornings and surprise guests. It feels indulgent, but it is really just good bread, cheese, and a little bit of love.
Recipe Questions & Answers
- → Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole the night before, cover it with foil, and refrigerate. In the morning, simply bake as directed, adding a few extra minutes if needed since it will be cold from the refrigerator.
- → What type of bread works best for this dish?
French bread is ideal because it has a sturdy texture that holds up well when soaked in the custard mixture. Day-old bread works even better as it absorbs the liquid without becoming too soggy.
- → Can I substitute different meats in this casserole?
Absolutely! You can use bacon, sausage, or even leftover rotisserie chicken. The key is to use fully cooked meat and chop it into bite-sized pieces for even distribution.
- → What cheese can I use instead of Swiss?
Gruyère offers a similar nutty flavor, while Cheddar provides a sharper taste. You can also mix cheeses for added complexity. Any good melting cheese will work well in this casserole.
- → How do I know when the casserole is fully cooked?
The casserole is done when the center is set and doesn't jiggle when gently shaken, the top is golden brown, and the internal temperature reaches 160°F. A knife inserted in the center should come out mostly clean.
- → Can I freeze leftovers?
Yes, this casserole freezes well. Cut into individual portions, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Reheat in the oven or microwave until warmed through.