Monte Cristo Breakfast Casserole (Print view)

Cinnamon French bread layered with ham, turkey, and Swiss cheese, baked until 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 non-stick cooking spray.
02 - In a large mixing bowl, combine bread cubes with chopped ham and turkey. Spread mixture evenly across the bottom of the prepared baking dish.
03 - In a separate bowl, whisk together eggs, whole milk, vanilla extract, cinnamon, and salt until fully blended and smooth.
04 - Pour custard mixture evenly over bread and meat combination, pressing gently to ensure bread absorbs the liquid thoroughly.
05 - Sprinkle shredded Swiss cheese uniformly across the top surface of the casserole.
06 - Cover baking dish with aluminum foil and allow to rest at room temperature for 15 minutes, permitting bread to fully absorb the custard.
07 - Bake covered with foil for 30 minutes at 350°F.
08 - Remove foil and bake for 15 to 20 additional minutes until casserole is set and top is golden brown.
09 - Remove from oven and allow casserole to cool for 10 minutes before slicing.
10 - Serve warm, dusted with powdered sugar and drizzled with maple syrup.

# Expert Ideas:

01 -
  • It brings together sweet vanilla custard, smoky ham, and gooey Swiss cheese in one dish that satisfies every craving.
  • You can assemble it the night before and just slide it into the oven when your guests arrive.
  • The dusting of powdered sugar and drizzle of maple syrup turns breakfast into something that feels like dessert.
02 -
  • Letting the casserole sit for 15 minutes before baking is not optional, it's the difference between soggy bread and a perfectly custardy texture.
  • Don't skip the foil during the first half of baking or the top will brown too fast and the inside will stay raw.
  • Use day-old or slightly stale bread, fresh bread can turn mushy instead of soaking up the custard properly.
03 -
  • Press down on the bread gently after pouring the custard to help it soak evenly, don't just pour and walk away.
  • Use a sharp serrated knife to slice the casserole cleanly, it keeps the layers intact and looks better on the plate.
  • Warm the maple syrup before drizzling, it soaks into the casserole better and tastes more luxurious.
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