Monte Cristo Breakfast Casserole (Printable)

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

# What You Need:

→ Bread & Dairy

01 - 8 cups French bread, cut into 1-inch cubes
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, chopped

→ Toppings

10 - Powdered sugar for serving
11 - Maple syrup for serving

# How To Make It:

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

# Expert Hints:

01 -
  • It balances sweet and savory so well that even picky eaters go back for seconds.
  • You can assemble it the night before and just bake it in the morning, which saves you from early kitchen chaos.
  • Leftovers reheat beautifully, so you get easy breakfasts for days.
  • It uses simple ingredients you probably already have or can grab at any grocery store.
02 -
  • Pressing the bread down into the custard is crucial, otherwise you'll end up with dry spots that taste like plain toast.
  • Don't skip the resting time before baking, it's the difference between soggy perfection and a casserole that falls apart.
  • If you're making this ahead and refrigerating it overnight, add an extra 10 minutes to the covered baking time since it'll be cold from the fridge.
03 -
  • Use a serrated knife to cut the casserole into clean squares without squishing it.
  • If the top is browning too fast, tent it loosely with foil during the final bake.
  • Let the casserole rest the full 10 minutes before serving, it firms up and slices so much better.
  • Double the recipe and bake in two dishes if you're feeding a crowd, it's easier than trying to fit everything in one giant pan.
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