Monte Cristo Breakfast Casserole (Printer-Friendly)

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 (about 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

# Directions:

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 mixture 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, pressing gently to help bread absorb liquid.
05 - Sprinkle shredded Swiss cheese evenly over top.
06 - Cover dish with aluminum foil and let sit at room temperature for 15 minutes to allow bread to absorb liquid.
07 - Bake covered for 30 minutes.
08 - Remove foil and bake additional 15-20 minutes 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 Suggestions:

01 -
  • It tastes like the indulgent sandwich but feeds eight people without standing over a griddle flipping individually.
  • You can assemble it the night before and just slide it in the oven when guests arrive.
  • The cinnamon-vanilla custard seeps into every corner, so theres no dry bread, only soft, flavorful bites.
  • It satisfies both the sweet breakfast lovers and the savory brunch crowd at the same table.
02 -
  • If you skip the 15-minute soak before baking, the bread floats and the custard stays soupy underneath.
  • Covering the dish for the first half of baking prevents the top from browning too fast while the inside is still raw.
  • Day-old or lightly stale bread absorbs the custard better than fresh, soft loaves that can turn gummy.
03 -
  • Press the bread down gently but firmly after pouring the custard to make sure every cube gets coated.
  • If the top is browning too fast in the final uncovered stage, tent it loosely with foil until the center sets.
  • Let the casserole rest the full 10 minutes after baking or it will fall apart when you try to serve it.
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