Monte Cristo Breakfast Casserole (Printable Version)

Cinnamon-vanilla soaked French bread layered with ham, turkey, and Swiss cheese. Baked golden and topped with powdered sugar and maple syrup.

# 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

# Cooking Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large bowl, toss bread cubes with chopped ham and turkey. Spread mixture evenly in the prepared baking dish.
03 - In another bowl, whisk together eggs, milk, vanilla extract, cinnamon, and salt until well combined.
04 - Pour egg mixture evenly over bread and meat combination, pressing gently to ensure bread absorbs the liquid.
05 - Sprinkle shredded Swiss cheese evenly over the top layer.
06 - Cover dish with aluminum foil and let sit at room temperature for 15 minutes to allow bread to fully absorb the custard.
07 - Bake covered for 30 minutes at 350°F.
08 - Remove foil and bake an additional 15-20 minutes until casserole is set and top is golden brown.
09 - Let cool for 10 minutes before slicing. Serve warm dusted with powdered sugar and drizzled with maple syrup.

# Expert Advice:

01 -
  • You can assemble it completely the night before and just slide it in the oven when you wake up.
  • The sweet and savory combination hits every craving at once without feeling too heavy.
  • It uses ingredients you probably already have, and leftovers reheat beautifully for quick breakfasts all week.
02 -
  • If you skip the 15-minute soaking time, the bread won't absorb enough custard and you'll end up with dry spots.
  • Don't use fresh bread straight from the bakery, it gets too soggy and falls apart when you pour the egg mixture over it.
  • Always check the center with a knife before pulling it out of the oven, undercooked custard in the middle is not pleasant.
03 -
  • Use a serrated knife to cut the casserole into clean squares without squishing the layers.
  • If you're making it the night before, add an extra 5 to 10 minutes to the covered baking time since it'll go in cold from the fridge.
  • Toast extra bread cubes separately and sprinkle them on top before the final bake for extra crunch.
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