Save to Pinterest My college roommate used to make something similar every time her parents visited, and I'd hover near the kitchen pretending I wasn't hoping for leftovers. The smell of cinnamon and cheese baking together seemed wrong at first, but one bite made me a believer. Years later, I finally asked for the recipe and realized it was her spin on a Monte Cristo sandwich, only baked into a casserole that feeds a crowd. Now it's my go-to when I need to impress without actually stressing. There's something magical about a dish that tastes fancy but comes together with yesterday's bread and deli meat.
I made this for a baby shower brunch once, and someone asked if I'd catered it. I didn't correct them right away. The powdered sugar on top gives it that bakery look, and when you drizzle warm maple syrup over each slice, it feels like you're serving something from a fancy hotel buffet. My sister still texts me every few months asking if I remember that casserole, which is her way of asking me to make it again.
Ingredients
- French bread, cut into 1-inch cubes: Day-old bread works even better because it soaks up the custard without turning to mush, so don't toss that stale loaf.
- Large eggs: These create the custardy base that holds everything together, and I've learned not to skimp on whisking them well.
- Whole milk: The richness matters here, skim milk just doesn't give you that creamy texture.
- Vanilla extract: It adds a subtle sweetness that makes the whole dish smell like a hug.
- Ground cinnamon: Just enough to remind you this isn't your average breakfast bake.
- Salt: Balances the sweet elements and brings out the savory flavors of the meat and cheese.
- Shredded Swiss cheese: It melts into gooey pockets and has that nutty flavor Monte Cristos are known for.
- Cooked ham, chopped: Adds that classic deli sandwich vibe, and leftovers from holiday dinners work perfectly.
- Cooked turkey or chicken, chopped: Keeps it hearty and protein-packed, plus it's a great way to use up rotisserie chicken.
- Powdered sugar: A light dusting makes it look bakery-worthy and adds a hint of sweetness.
- Maple syrup: The final drizzle ties everything together and makes each bite feel indulgent.
Instructions
- Prep your dish:
- Preheat your oven to 350°F and grease a 9x13-inch baking dish generously so nothing sticks. This step seems obvious, but I've learned the hard way that a well-greased dish makes serving so much easier.
- Layer the base:
- Toss your bread cubes with the chopped ham and turkey in a big bowl, then spread everything evenly in your prepared dish. It should look like a messy pile of potential right now, and that's exactly right.
- Make the custard:
- Whisk together the eggs, milk, vanilla, cinnamon, and salt in another bowl until it's completely smooth and frothy. I like to whisk a little longer than I think I need to because it makes the texture better.
- Soak the bread:
- Pour that custard mixture evenly over the bread and meat, then press down gently with the back of a spoon to help the bread drink it all in. You want every cube to get some love.
- Add the cheese:
- Sprinkle the Swiss cheese over the top in an even layer. Don't be shy, the cheese is what makes this ridiculously good.
- Let it rest:
- Cover the dish with foil and let it sit at room temperature for 15 minutes so the bread can really soak up the custard. I usually use this time to clean up or make coffee.
- Bake covered:
- Slide the covered dish into the oven and bake for 30 minutes. The foil keeps the top from browning too fast while the inside sets.
- Finish uncovered:
- Remove the foil and bake for another 15 to 20 minutes until the top is golden brown and the center doesn't jiggle when you shake the pan gently. The smell at this point is unreal.
- Cool and serve:
- Let it 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 served this, my dad ate two servings and then asked if there was more in the kitchen. He's not usually a breakfast casserole person, but the sweet-savory thing won him over. Now whenever I visit, he drops hints about how nice it would be to have a special breakfast. It's become one of those recipes that turns a regular morning into an occasion, and I love that about it.
Make-Ahead Magic
This casserole is practically designed for lazy mornings because you can assemble the whole thing the night before. Just cover it tightly with plastic wrap or foil and pop it in the fridge. In the morning, let it sit on the counter while the oven preheats, then bake as directed. I've done this for early brunches more times than I can count, and it always saves me from that groggy pre-coffee panic. The flavors even deepen a bit overnight, which makes it taste even better.
Cheese Swaps and Tweaks
Swiss cheese is traditional, but I've used Gruyère when I'm feeling fancy and sharp Cheddar when I want something bolder. A mix of cheeses works beautifully too, just keep the total amount around 2 cups. Once I accidentally used pepper jack because I grabbed the wrong bag, and it added a surprising little kick that my brother-in-law still talks about. Don't be afraid to experiment based on what's in your fridge.
Serving and Storing
This casserole keeps well in the fridge for up to four days, and it reheats like a dream in the microwave or oven. I like to cut it into individual portions and store them in containers for quick breakfasts during the week. You can even freeze slices wrapped tightly in foil, then reheat them straight from frozen when you need a comforting breakfast in a hurry.
- Serve with fresh berries or sliced strawberries on the side for a pop of color and brightness.
- A little extra cinnamon in the powdered sugar makes the dusting even more fragrant.
- Warm your maple syrup before drizzling so it soaks into the casserole instead of just sitting on top.
Save to Pinterest There's something deeply satisfying about pulling a golden, bubbly casserole out of the oven and watching people's faces light up when they take that first bite. This one never fails to make mornings feel a little more special, even on the most ordinary days.
Recipe Questions & Answers
- → Can I prepare this Monte Cristo casserole the night before?
Absolutely. Assemble the entire casserole, cover tightly with foil or plastic wrap, and refrigerate overnight. In the morning, let it sit at room temperature for about 20 minutes while the oven preheats, then bake as directed. The bread will have even more time to absorb the custard, resulting in an exceptionally creamy texture.
- → What type of bread works best for this breakfast casserole?
French bread is ideal because its sturdy texture holds up well to the egg custard without becoming mushy. Day-old or slightly stale French bread actually works better than fresh, as it absorbs the liquid more effectively. You could also use sourdough, challah, or a rustic artisan bread for similar results.
- → Can I substitute different meats or cheeses?
Yes, this casserole is quite versatile. Swap the ham for bacon, sausage, or pancetta. Replace turkey with chicken or leave it out entirely for a meat-free version. Gruyère, Cheddar, or Monterey Jack work beautifully in place of or combined with the Swiss cheese for different flavor profiles.
- → Why is powdered sugar and maple syrup used on a savory breakfast casserole?
The sweet toppings are essential to the classic Monte Cristo flavor profile. The combination of savory ham and turkey with sweet powdered sugar and maple syrup creates that perfect sweet-savory balance that Monte Cristo sandwiches are famous for. It may seem unusual, but the contrast is what makes this dish so special and satisfying.
- → How do I know when the casserole is done baking?
The casserole is ready when the top is golden brown and the center is set—no liquid egg mixture should be visible when you gently press the center with a spoon. A knife inserted near the center should come out clean. If the top is browning too quickly, cover loosely with foil for the remaining baking time.
- → Can I freeze this breakfast casserole?
Yes, you can freeze the unbaked casserole. Assemble everything in your baking dish, wrap tightly in plastic wrap followed by aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking. You can also freeze leftovers—individual portions reheat beautifully in the microwave at about 1-2 minutes each.