Monte Cristo Breakfast Casserole

Sunday mornings in our house used to be chaotic until I started making this casserole the night before. The smell of cinnamon and vanilla mingling with melting cheese while everyone's still half asleep has become our weekend ritual. It's the kind of dish that makes people linger at the table longer than usual, forks scraping plates for one more bite of that crispy, custard-soaked edge. I love how it borrows from the diner classic Monte Cristo sandwich but transforms it into something you can serve a crowd without standing over a skillet. Now brunch feels less like work and more like the best part of the week.

I made this for my sister's baby shower last spring, and three different guests asked for the recipe before we even cleared the table. One friend admitted she'd never liked French toast casseroles before, but the ham and turkey made it feel like a real meal instead of dessert for breakfast. Watching people go back for seconds while chatting around the kitchen island reminded me why I love cooking for gatherings. It's not fancy, but it makes people feel cared for.

Ingredients

• French bread cubes: Day-old bread works best because it soaks up the custard without turning mushy, and those crusty edges get perfectly golden and crunchy in the oven.
• Eggs and whole milk: This duo creates the rich custard base that binds everything together, and whole milk makes it creamy without being too dense.
• Vanilla extract and ground cinnamon: These warm spices give the casserole that classic French toast sweetness that balances the savory meat and cheese.
• Cooked ham and turkey: Using pre-cooked deli meat or leftover roasted poultry saves time and adds hearty protein without any extra steps.
• Swiss cheese: It melts beautifully and has that nutty, mild flavor that complements both the sweet custard and the salty meats without overpowering anything.
• Powdered sugar and maple syrup: The finishing touch that makes this taste like the Monte Cristo it's inspired by, adding sweetness right when you need it.

Instructions

Prep your dish:

Preheat your oven to 350°F and grease a 9x13-inch baking dish generously so nothing sticks. This step seems small, but it makes cleanup so much easier later.

Layer the base:

Toss the bread cubes with the chopped ham and turkey in a big bowl, then spread everything evenly in your prepared dish. You want the meat distributed throughout so every bite has a little of everything.

Make the custard:

Whisk together the eggs, milk, vanilla, cinnamon, and salt until smooth and well combined. Pour this mixture slowly and evenly over the bread, pressing down gently with a spatula to help the bread soak it all up.

Add the cheese:

Sprinkle the shredded Swiss cheese over the top in an even layer. It will melt into golden, bubbly pockets of goodness as it bakes.

Let it rest:

Cover the dish with foil and let it sit at room temperature for 15 minutes so the bread can absorb the custard. If you're prepping ahead, skip this step and refrigerate overnight instead.

Bake covered:

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

Finish uncovered:

Remove the foil and bake for another 15 to 20 minutes until the top turns golden brown and the center is set when you jiggle the pan. The edges should look crispy and irresistible.

Rest and serve:

Let the casserole cool for about 10 minutes before slicing into squares. Dust with powdered sugar and drizzle with warm maple syrup right before serving.

Save to Pinterest

The first time I made this, my husband wandered into the kitchen following the smell and said it reminded him of the diner his dad used to take him to as a kid. He stood there with his coffee, watching me dust it with powdered sugar, and told me stories I'd never heard before. That's when I realized food isn't just about taste, it's about the memories that come flooding back with every bite.

Make It Your Own

I've swapped Gruyère for half the Swiss when I want a deeper, nuttier flavor, and it's incredible. You can also use thick-cut bacon or crumbled breakfast sausage instead of the ham and turkey if that's what you have on hand. One time I added sautéed mushrooms and spinach because I had them in the fridge, and it turned into a whole different dish that everyone loved. The beauty of this casserole is that it's forgiving and adaptable to whatever your morning needs.

Storing and Reheating

Leftovers keep in the fridge for up to four days in an airtight container, and they reheat surprisingly well in the microwave or a low oven. I actually think the flavors meld even better the next day, so don't be shy about making this ahead. If you want to freeze portions, cut them into individual squares, wrap tightly, and freeze for up to two months. Just thaw overnight in the fridge and reheat until warmed through.

Serving Suggestions

This casserole is rich enough to stand on its own, but I love pairing it with fresh fruit like sliced strawberries or a handful of blueberries to cut through the richness. A simple green salad with a light vinaigrette also works if you're serving it for brunch alongside other dishes. Sometimes I set out extra maple syrup, raspberry jam, and whipped cream so people can customize their plates.

• Serve with a crisp arugula salad dressed in lemon and olive oil for balance.
• Offer a variety of syrups like blueberry or bourbon barrel-aged maple for fun.
• Pair with mimosas or fresh-squeezed orange juice to complete the brunch spread.

Save to Pinterest

This casserole has earned its spot in my regular rotation because it never fails to make mornings feel a little more special. Whether it's a lazy Sunday or a holiday gathering, it brings people together without any fuss.

Recipe FAQs

→ Can I prepare this casserole the night before?

Absolutely. Assemble everything in the baking dish, cover tightly, and refrigerate overnight. In the morning, let it sit at room temperature for 20 minutes while the oven preheats, then bake as directed. The extra chilling time actually helps the bread absorb more of the egg mixture.

→ What type of bread works best?

French bread is ideal because it's sturdy enough to hold up during soaking without becoming mushy. A day-old loaf works even better since it absorbs the custard beautifully. You could also use challah or brioche for a richer, sweeter result.

→ Can I substitute the meats?

Certainly. Bacon, sausage, or even leftover rotisserie chicken work well in place of the ham and turkey. Just keep the total amount around 2 cups chopped meat to maintain the right balance with the bread and cheese.

→ Why add powdered sugar and maple syrup?

This sweet finish is what makes a Monte Cristo distinctive. The powdered sugar adds a light sweetness while maple syrup provides that classic breakfast flavor. The combination balances the savory ham, turkey, and Swiss cheese perfectly.

→ How do I know when it's done baking?

The casserole is ready when the top is golden brown and the center is set—no liquid should be visible when you gently press the center with a spoon. A knife inserted near the center should come out clean.

→ Can I freeze leftovers?

Yes, individual portions freeze well for up to 2 months. Wrap slices tightly in plastic wrap and foil, then thaw overnight in the refrigerator. Reheat in the microwave or oven until warmed through.