Monte Cristo Breakfast Casserole

My neighbor brought this to a potluck brunch last spring, and I stood at that table longer than I care to admit, going back for thirds. The sweet-savory combination threw me off at first—powdered sugar on a casserole?—but one bite made it click. It tasted exactly like the Monte Cristo sandwiches I used to order at diners, only easier and way more shareable. I cornered her in the kitchen and wouldn't leave until she wrote down the recipe on a napkin.

I made this for my family the weekend my brother visited, and he ate half the pan before anyone else woke up. He claimed he was "quality testing," but I caught him sneaking forkfuls straight from the dish while still in his pajamas. By the time everyone sat down, he was acting like he'd only had a polite serving. Now every time he visits, he texts ahead asking if I'm making "that sandwich casserole thing."

Ingredients

• French bread: Day-old bread works even better because it soaks up the custard without turning to mush, and the crusty edges get perfectly crispy.
• Eggs: They bind everything together and create that custardy texture that makes this more than just bread and meat.
• Whole milk: Don't swap for skim—the fat is what makes the custard rich and keeps the casserole from drying out.
• Vanilla extract: A little sweetness that plays off the cinnamon and hints at the classic French toast base.
• Ground cinnamon: Just enough to perfume the whole dish without making it taste like dessert.
• Salt: Balances the sweet toppings and brings out the savory layers.
• Swiss cheese: Melts beautifully and has that nutty, mild flavor that doesn't overpower the ham and turkey.
• Cooked ham: Adds salty, smoky depth—I usually grab deli ham and chop it myself.
• Cooked turkey or chicken: Keeps it lighter than using all ham, and it's a great way to use up leftovers.
• Powdered sugar: The final dusting is what makes people do a double-take and smile.
• Maple syrup: Drizzle it on at the table so everyone can control their own sweetness level.

Instructions

Prep your dish:

Preheat the oven to 350°F and grease a 9x13-inch baking dish so nothing sticks. A little butter or nonstick spray does the trick.

Layer the base:

Toss the bread cubes with the chopped ham and turkey in a big bowl, then spread everything evenly in the dish. You want a good mix in every spoonful.

Make the custard:

Whisk together the eggs, milk, vanilla, cinnamon, and salt until smooth and frothy. Pour it slowly over the bread, pressing down gently with a spatula so every piece gets soaked.

Add the cheese:

Sprinkle the Swiss cheese evenly across the top. It'll melt into golden, bubbly pockets.

Let it rest:

Cover with foil and let the casserole sit at room temperature for 15 minutes. This step is key—it gives the bread time to drink in all that custard.

Bake covered:

Slide the covered dish into the oven and bake for 30 minutes. The foil traps steam and keeps the top from browning too fast.

Finish uncovered:

Remove the foil and bake another 15 to 20 minutes until the top is golden and the center is set. A knife inserted in the middle should come out mostly clean.

Cool and serve:

Let it rest for 10 minutes before slicing so it holds its shape. Dust with powdered sugar and pass the maple syrup at the table.

Save

The first time I served this at a holiday brunch, my aunt looked at the powdered sugar and syrup and said, "Is this dessert or breakfast?" I told her it was both, and she laughed and dug in anyway. By the end of the meal, she'd taken a photo of the empty pan to show her book club. It's become the dish people request by name now, the one that makes brunch feel a little more special without any extra work from me.

Making It Ahead

I've prepped this the night before more times than I can count, and it actually tastes better after the bread has soaked overnight in the fridge. Just cover the unbaked casserole tightly with plastic wrap or foil, and in the morning, let it sit on the counter while the oven preheats. You might need to add five or ten extra minutes to the baking time since it'll be cold from the fridge, but that's it. It's a lifesaver when you have early guests or you just don't want to be cracking eggs at dawn.

Swapping the Cheese

Swiss is classic, but I've used Gruyère when I wanted something a little sharper and nuttier, and it was incredible. Cheddar works too if you like a bolder flavor, though it changes the vibe from French bistro to cozy American diner. I wouldn't go with anything too soft or oily—mozzarella, for example, gets greasy and doesn't add much flavor. Stick with something that melts well and has enough character to stand up to the cinnamon and syrup.

Serving Suggestions

This casserole is rich enough to be the main event, but I like putting out a bowl of fresh berries or sliced strawberries on the side for brightness. A simple green salad with a tart vinaigrette cuts through the richness if you're serving it for lunch. Coffee is non-negotiable—something strong and hot to balance all that maple sweetness.

• Add a handful of sautéed spinach or arugula between the layers for a pop of green.
• Serve with a side of crispy bacon or breakfast sausage if you want even more protein.
• Offer both warm maple syrup and raspberry jam so people can pick their flavor adventure.

Save

This is the kind of recipe that makes mornings feel less rushed and more like an occasion, even if it's just a regular Sunday. Slice it up, pass the syrup, and watch everyone go quiet for a few minutes while they eat.

Recipe FAQs

→ 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. When ready to bake, let it sit at room temperature for about 20 minutes while the oven preheats, then bake as directed. You may need to add 5-10 minutes to the baking time since it will be cold.

→ What type of bread works best for this casserole?

French bread is ideal because its sturdy texture holds up well to the egg mixture without becoming mushy. Day-old or slightly stale bread actually works better than fresh since it absorbs the custard more effectively. You could also use challah, brioche, or a rustic Italian loaf in a pinch.

→ Can I substitute different meats or cheeses?

Definitely. While ham and turkey are traditional, you can use bacon, sausage, chicken, or even leave it vegetarian. For the cheese, Gruyère adds a wonderful nutty depth, Cheddar brings extra sharpness, or a blend of provolone and mozzarella creates excellent melt. Stick to cheeses that melt smoothly.

→ Why is there cinnamon and vanilla in a savory casserole?

The cinnamon and vanilla nod to the Monte Cristo's origins as a variation of French toast. That subtle sweetness and aromatic spice balance the salty ham and turkey, creating the classic sweet-savory flavor profile that makes Monte Cristos so distinctive. It's not dessert-sweet—just enough to complement the meats and cheese.

→ 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. The cheese should be melted and slightly bubbly around the edges. Let it rest for 10 minutes before slicing; this helps the custard set and makes serving easier.

→ Can I freeze this casserole?

Yes, you can freeze this casserole either before or after baking. To freeze unbaked: assemble completely, wrap tightly in foil plus plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. To freeze leftovers: let cool completely, portion into airtight containers, and freeze for up to 2 months. Reheat individual portions in the microwave or oven.