Monte Cristo Breakfast Casserole (Printer Version)

Cinnamon-vanilla 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
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 bread cubes with chopped ham and turkey. Spread evenly in 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 mixture, pressing gently to help bread absorb liquid.
05 - Sprinkle shredded Swiss cheese evenly over the top.
06 - Cover dish with aluminum foil and let sit at room temperature for 15 minutes to allow bread to soak.
07 - Bake covered for 30 minutes.
08 - Remove foil and bake an additional 15-20 minutes, or 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 -
  • It tastes like brunch at a fancy cafe but comes together with ingredients you probably already have.
  • The sweet and savory combination hits every craving at once without feeling heavy.
  • You can assemble it the night before and just pop it in the oven when guests arrive.
  • Leftovers reheat beautifully, so you get to enjoy it all over again the next day.
02 -
  • If you skip the 15-minute soak time, the bread won't absorb enough custard and you'll end up with dry spots.
  • Don't use fresh, soft bread or it will dissolve into mush; day-old or lightly toasted cubes hold their shape beautifully.
  • Covering with foil for the first half of baking is crucial or the top will burn before the inside cooks through.
03 -
  • Use a serrated knife to cut the bread into even cubes so they soak and bake uniformly.
  • Warm the maple syrup before serving; it soaks into the casserole better and tastes more luxurious.
  • If the top is browning too fast, tent it loosely with foil during the last few minutes of baking.
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