Monte Cristo Breakfast Casserole

The smell of cinnamon and vanilla baking in the oven used to wake everyone up on Sunday mornings at my house. I started making this casserole after a friend served something similar at a brunch party, and I was hooked by the sweet and savory combination. It reminded me of the Monte Cristo sandwiches I loved at diners, but without all the frying and last-minute stress. Now it's my go-to whenever I have overnight guests or need to feed a crowd without spending all morning in the kitchen. The best part is assembling it the night before and just sliding it into the oven when I wake up.

I made this for my sister's baby shower brunch, and it disappeared faster than anything else on the table. People kept asking if I'd ordered it from a bakery because the golden top and dusting of powdered sugar looked so professional. One guest even took a photo before digging in, which felt like the highest compliment. I loved watching everyone reach for the maple syrup and drizzle it generously over their slices. That day, this casserole became my signature brunch dish.

Ingredients

• French bread: Day-old bread works even better because it soaks up the custard without falling apart, so don't worry if your loaf is a little stale.
• Eggs: They bind everything together and create that custardy texture that makes this more than just a layered sandwich.
• Whole milk: The richness is essential here, skim milk just won't give you the same creamy result.
• Vanilla extract: A teaspoon might seem small, but it adds warmth and sweetness that balances the savory ingredients perfectly.
• Ground cinnamon: This is what gives the casserole that French toast vibe, so don't skip it.
• Salt: It might seem odd in a sweet dish, but it enhances both the savory meats and the cinnamon custard.
• Shredded Swiss cheese: It melts beautifully and has a mild, nutty flavor that complements the ham and turkey without overpowering them.
• Cooked ham: I usually grab deli ham and chop it up, but leftover holiday ham works wonderfully too.
• Cooked turkey or chicken: Rotisserie chicken is my shortcut here, it's already seasoned and saves so much time.
• Powdered sugar: Just a dusting on top makes it look bakery-pretty and adds a hint of sweetness.
• Maple syrup: This is non-negotiable, it's what makes the whole dish taste like a Monte Cristo.

Instructions

Prep your dish:

Preheat your oven to 350°F and grease a 9x13-inch baking dish generously so nothing sticks. I like using butter for greasing because it adds a little extra flavor to the edges.

Layer the base:

Toss your bread cubes with the chopped ham and turkey in a big bowl, then spread everything evenly in the dish. Don't pack it down too tight, you want the custard to flow through all the nooks.

Make the custard:

Whisk together the eggs, milk, vanilla, cinnamon, and salt until it's completely smooth and the cinnamon is evenly distributed. Pour it slowly over the bread, pressing gently with a spatula to help the bread soak it up.

Add the cheese:

Sprinkle the shredded Swiss evenly over the top, making sure every corner gets some. The cheese will melt into a gorgeous golden layer.

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 making it ahead, refrigerate it overnight instead.

Bake covered:

Bake with the foil on for 30 minutes to cook the custard through without browning too fast. The foil traps steam and keeps everything moist.

Finish uncovered:

Remove the foil and bake another 15 to 20 minutes until the top is golden and slightly crispy. You'll know it's done when the center doesn't jiggle when you shake the pan.

Cool and serve:

Let it cool for 10 minutes before slicing so it sets up nicely and doesn't fall apart. Dust with powdered sugar and serve with warm maple syrup on the side.

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One morning, I forgot to set out the maple syrup and my nephew ate his slice plain, then declared it was still the best breakfast he'd ever had. That's when I realized this casserole didn't need anything fancy to be special. It's comforting, filling, and just sweet enough to feel like a treat without being dessert. Now I make it every time someone visits, and it never fails to make the morning feel a little more celebratory.

How to Make It Ahead

Assemble the entire casserole the night before, cover it tightly with plastic wrap or foil, and refrigerate overnight. In the morning, just pull it out, let it sit at room temperature while the oven preheats, then bake as directed. You might need to add 5 to 10 extra minutes to the covered baking time since it's going in cold. This trick has saved me so many times when hosting brunch because I can sleep in a little and still serve something that looks and tastes impressive.

Customizing Your Casserole

I've swapped out the Swiss for Gruyère when I want something a bit richer, and Cheddar works great if you like a sharper flavor. Some mornings I add crumbled bacon on top before baking, or toss in sautéed mushrooms and spinach if I want to sneak in some veggies. Fresh berries on the side or even scattered on top before serving add a pop of color and a tart contrast to the sweet syrup. The base recipe is so forgiving that you can really make it your own based on what's in your fridge.

Serving and Storing

This casserole is best served warm, straight from the oven with a generous drizzle of maple syrup and a light dusting of powdered sugar. Leftovers keep well in the fridge for up to three days, and I reheat individual slices in the microwave for about a minute or in a low oven until warmed through. The texture holds up surprisingly well, though the top won't be quite as crispy as when it's fresh. I've even frozen portions wrapped tightly in foil, then reheated them for quick weekday breakfasts when I need something more exciting than cereal.

• Dust with powdered sugar right before serving so it doesn't dissolve into the warm casserole.
• Warm your maple syrup slightly in the microwave for an extra cozy touch.
• Pair it with fresh fruit or a simple green salad to balance the richness.

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This casserole turns any morning into a special occasion without requiring you to wake up at dawn or stress over timing. It's become one of those recipes I make without even looking at the instructions anymore, and every time I serve it, someone asks for the recipe.

Recipe FAQs

→ Can I prepare this Monte Cristo casserole the night before?

Absolutely. Assemble the entire dish, cover tightly, and refrigerate overnight. In the morning, let it sit at room temperature for 15-20 minutes while the oven preheats, then bake as directed. The flavors actually meld together even better with the extra resting time.

→ What type of bread works best for this breakfast casserole?

French bread is ideal because it has a sturdy structure that holds up well to the custard soak without becoming mushy. Day-old French bread works even better since it's slightly dried out and will absorb the egg mixture more effectively. You can also use challah, brioche, or artisan sourdough for variation.

→ Can I substitute the meats in this Monte Cristo casserole?

Yes, this casserole is very adaptable. Traditional Monte Cristo uses ham and turkey, but you can substitute bacon, sausage, chicken, or leave out meat entirely for a vegetarian version. Just keep the total amount of meat around 2 cups chopped to maintain the proper ratio with the bread and custard.

→ Why does this casserole have cinnamon and vanilla if it's savory?

That's exactly what makes a Monte Cristo unique—the sweet and savory combination. The cinnamon and vanilla in the custard, plus the powdered sugar and maple syrup topping, create that classic Monte Cristo flavor profile. The sweet elements balance beautifully with the salty ham, turkey, and Swiss cheese.

→ How do I know when the casserole is fully baked?

The casserole is done when the top is golden brown, the cheese is melted and bubbly, and the center feels set when you gently shake the pan. A knife inserted near the center should come out clean, not showing raw egg mixture. The edges will start pulling away from the sides of the pan slightly.

→ Can I freeze this Monte Cristo breakfast casserole?

You can freeze the assembled, unbaked casserole for up to 2 months. Wrap tightly with plastic wrap and aluminum foil. Thaw overnight in the refrigerator before baking. Alternatively, bake the casserole, cool completely, slice into portions, and freeze individual servings for quick breakfasts. Reheat in the microwave or oven.