Monte Cristo Breakfast Casserole (Printable)

French bread layered with ham, turkey, and Swiss cheese in cinnamon-vanilla custard, topped with powdered sugar.

# 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:

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. Remove foil and bake an additional 15-20 minutes, or until the casserole is set and the top is golden brown.
08 - Let cool for 10 minutes before slicing.
09 - Serve warm, dusted with powdered sugar and drizzled with maple syrup.

# Expert Advice:

01 -
  • It tastes like dessert and breakfast had a baby, sweet and savory in every bite.
  • You can assemble it the night before and just slide it into the oven when you wake up.
  • It uses up leftover bread and deli meat without feeling like leftovers at all.
  • The powdered sugar and maple syrup make it feel like brunch at a fancy cafe.
02 -
  • Do not skip the resting time after pouring the custard, or you will end up with dry bread on top and soup on the bottom.
  • If you assemble it the night before, add an extra 5 to 10 minutes to the covered baking time since it will be cold from the fridge.
  • Press down gently on the bread after pouring the custard to make sure every piece gets soaked.
03 -
  • Use day-old or slightly stale bread so it holds its shape and does not turn mushy in the custard.
  • Let the casserole rest for the full 10 minutes after baking so it slices cleanly and does not fall apart.
  • If you are making it ahead, cover tightly with plastic wrap instead of foil to prevent the cheese from sticking.
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